Rum Raisin Cheesecake Bars

• 1 cup raisins, halved
• 1/4 cup rum
• 7 oz gingersnap cookies
• 3 tbsp unsalted butter, melted
• 2 pkg (8 oz each) light cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1 None egg, plus 1 egg yolk
• 1/4 cup light sour cream
• None None Powdered sugar, to dust

1. Soak raisins in rum in a small bowl for at least 1 hour, or overnight.
2. Preheat the oven to 350u0b0F. Line the bottom of an 8-inch square baking pan with parchment paper. Using a food processor, crush gingersnaps in batches. Place in a bowl. Stir in butter until well combined. Press evenly into prepared pan. Bake for 10 mins, until golden. Cool on a wire rack.
3. Beat cream cheese in a large bowl with an electric mixer until smooth. Beat in granulated sugar, egg, egg yolk and sour cream until well combined. Fold in raisins with rum. Pour over crust and spread evenly to edges;
4. Bake for 35 mins, until filling sets, feels slightly firm to touch and is very lightly browned on top. Cool in pan on a wire rack.
5. Refrigerate, loosely covered, for 2-3 hours, until firm. Dust with powdered sugar and cut into bars to serve.

raisins, rum, cookies, unsalted butter, light cream cheese, granulated sugar, egg, light sour cream, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/27826 (may not work)