Maple Butter Tart Cheesecake

• 1/3 cup raisins
• 2 cups finely crushed pretzels
• 1 cup finely chopped pecans, divided
• 2/3 cup packed brown sugar, divided
• 1/2 cup butter, melted, divided
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 cup sour cream
• 1/4 cup corn starch
• 1-1/2 tsp. maple extract
• 4 eggs, divided
• 1/3 cup maple syrup
• 1 tsp. vanilla

1. Heat oven to 350 degrees F.
2. Place raisins in small bowl.
3. Add enough hot water to completely cover raisins; let stand 15 min.
4. Drain well.
5. Mix pretzel crumbs, 1/2 cup nuts, 2 Tbsp.
6. brown sugar and 1/4 cup butter; press onto bottom of 9-inch springform pan.
7. Beat cream cheese, granulated sugar and 1/2 cup of the remaining brown sugar in large bowl with mixer until blended.
8. Add sour cream, corn starch and maple extract; mix well.
9. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
10. Bake 40 min.
11. Meanwhile, mix maple syrup, vanilla, raisins, and remaining nuts, brown sugar, butter and egg until blended.
12. Pour syrup mixture evenly over cheesecake; bake 15 to 20 min.
13. or until centre is almost set.
14. Run knife around rim of pan to loosen cake; cool before removing rim.
15. Refrigerate cheesecake 4 hours.

raisins, pretzels, pecans, brown sugar, butter, cream cheese, granulated sugar, sour cream, corn starch, maple, eggs, maple syrup, vanilla

Taken from www.kraftrecipes.com/recipes/maple-butter-tart-cheesecake-170385.aspx (may not work)