Capirotada Cheesecake

• 12 oz. piloncillo (Mexican brown loaf sugar), divided
• 1/3 cup water, divided
• 1-1/2 cups graham cracker crumbs
• 6 Tbsp. butter, melted, divided
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 eggs
• 3 cups cubed day-old French bread (1/2 inch)
• 1/2 cup raisins

1. Heat oven to 325F.
2. Chop 8 oz.
3. piloncillo; place in small saucepan.
4. Add 2 Tbsp.
5. water; cook on medium heat 5 min.
6. or until piloncillo is dissolved, stirring constantly.
7. Cool.
8. Meanwhile, mix graham crumbs and 3 Tbsp.
9. butter; press onto bottom of 9-inch springform pan.
10. Bake 10 min.
11. ; cool.
12. Beat cream cheese and piloncillo syrup in small bowl with mixer until blended.
13. Add eggs, 1 at a time, beating on low speed after each just until blended.
14. Pour over crust.
15. Chop remaining piloncillo; place in saucepan.
16. Add remaining 3 Tbsp.
17. plus 1 tsp.
18. water; cook and stir until piloncillo is completely dissolved.
19. Cool.
20. Reserve 2 Tbsp.
21. syrup for later use.
22. Toss bread cubes with raisins, remaining syrup and remaining butter; spoon over cheesecake batter.
23. Bake 1 hour 10 min.
24. or until center is almost set, covering loosely with foil for the last 20 min.
25. Run knife around rim of pan to loosen cake; cool before removing rim.
26. Refrigerate cheesecake 4 hours.
27. Drizzle with reserved piloncillo syrup.

brown loaf sugar, water, graham cracker crumbs, butter, philadelphia cream cheese, eggs, bread, raisins

Taken from www.kraftrecipes.com/recipes/capirotada-cheesecake-168192.aspx (may not work)