Fudgenut & Raisin Cheesecake (Swedish)

• 14 cup melted butter
• 1 34 cups crushed gingersnap crumbs
• 24 ounces cream cheese
• 14 cup packed brown sugar
• 3 large eggs
• 23 cup 35% cream
• 8 ounces semisweet chocolate, broken in pieces
• 12 cup mixed nuts, chopped
• 12 cup slightly chopped raisins

1. Preheat your oven to 350 degrees F.
2. Grease a 9 inch spring form pan.
3. Melt butter and stir in the crumbs.
4. Combine well, and press onto bottom of pan.
5. Set aside.
6. Beat cream cheese until soft and add in brown sugar.
7. Beat in well eggs until smooth.
8. Bring the whipping cream to a boil in a saucepot.
9. Remove from heat and stir in the broken chocolate.
10. Stir well until melted.
11. Cool slightly.
12. Blend chocolate into the creamed mixture.
13. Stir in the chopped nuts and raisins.
14. Pour into prepared crust.
15. Bake 45 minutes or until set.
16. Remove and cool at room temperature.
17. Cool before removing pan.
18. When serving garnish with a light dusting of powdered sugar.

butter, gingersnap crumbs, cream cheese, brown sugar, eggs, cream, chocolate, mixed nuts, raisins

Taken from www.food.com/recipe/fudgenut-raisin-cheesecake-swedish-90651 (may not work)