Rum Raisin Cheesecake

• 9/16 cups graham cracker crumbs
• 1/2 cup sugar granulated
• 1/2 cup margarine melted
• 1 pint water
• 1 cup raisins, seedless
• 2 pounds cream cheese
• 9/16 cups sugar granulated
• 3 tablespoons rum
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 large eggs
• 1 each egg yolks
• 1 pint sour cream
• 1/4 cup sugar granulated
• 1 teaspoon light rum

1. Crust: Combine graham cracker crumbs, sugar and melted margarine until well blended.
2. Press evenly into a 10" cake pan.
3. Batter: Plump raisins in water.
4. Soften cream cheese and sugar and mix with a paddle until softened.
5. Add rum, vanilla and salt.
6. Mix well.
7. Add eggs one at a time, and the egg yolk, mixing on low speed until blended through.
8. Drain and add raisins and mix on low speed until just incorporated.
9. Bake at 350F (180C) for 40 to 45 minutes.
10. Remove and let cool.
11. Topping: Combine sour cream, sugar and rum.
12. Spread over cheesecake and chill for service.

graham cracker crumbs, sugar, margarine, water, raisins, cream cheese, sugar, rum, vanilla, salt, eggs, egg yolks, sour cream, sugar, light rum

Taken from recipeland.com/recipe/v/rum-raisin-cheesecake-34710 (may not work)