Butter Tart Cheescake

• 1 1/3 cups (330 ml) graham cracker crumbs
• 1/3 cup (80 ml) butter, melted
• 2 tbsp (30 ml) butter
• 1/4 cup (60 ml) brown sugar, packed
• 1/4 cup (60 ml) corn syrup
• 1/4 cup (60 ml) raisins
• 2 pkgs (8 oz/250 each) Canadian Cream cheese, softened
• 1/2 cup (125 ml) sugar
• 1/2 tsp (2 ml) vanilla extract
• 1/3 cup + 1 tbsp (100 mL) Break-Free or
• 2 eggs
• Butterscotch sauce (store-bought or homemade)

1. Mix together crumbs and melted butter. Press into 12 muffin tins lined with giant paper liners. Alternatively, use 8-inch (20 cm) springform pan or 9-inch (23 cm) pie plate. Bake in 350 u0b0F (180 u0b0C) oven for 10 minutes; set aside.
2. In saucepan over medium heat, combine butter, brown sugar and corn syrup; bring to a boil. Stir in raisins. Spoon equal amounts into each prepared crust.
3. In large bowl using electric mixer, beat together Canadian Cream cheese, sugar and vanilla extract until very smooth. Add eggs, one at a time; beating just until smooth. Spoon equal amounts over filling in each crust.
4. Bake in 350 u0b0F (180 u0b0C) oven for 20 minutes or until almost set. (For springform pan or pie plate, bake for 35 minutes.) Let cool completely on rack; refrigerate until chilled through. Serve drizzled with butterscotch sauce.

graham cracker crumbs, butter, butter, brown sugar, corn syrup, raisins, pkgs, sugar, vanilla, eggs, butterscotch sauce

Taken from www.epicurious.com/recipes/member/views/butter-tart-cheescake-51281601 (may not work)