Rum Raisin Cheesecake
Posted by: Who Else But Bev Thu, 20 May 2004, at 8:58 a.m.
A recipe from  Madrona Manor Healdsburg, California

1 pound cream cheese at room temperature
1 cup sugar
2 tsp. grated lemon zest
2 tbsp. flour
1/2 tsp. salt
1/2 cup raisins, reconstituted
1 cup dark rum
2 tsp. vanilla extract
6 eggs, separated
1 cup sour cream
2 tbsp. lemon juice

Pre-heat oven to 325 degrees. Reconstitute the raisins in the rum by heating the rum and steeping the raisins for 20 minutes. Let cool to room temperature. Pat the crumb mixture over the bottom and about one inch up the sides of a 9-inch spring form pan. Refrigerate while you prepare the batter. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Add 3/4 cup of the sugar, the lemon zest, flour, salt, rum and raisins, and vanilla and beat until well blended. Beat in the egg yolks, then stir in the sour cream and lemon juice. Combine egg whites and the remaining 1/4 cup sugar, and beat until the whites stand in soft peaks. Fold the beaten egg whites into the cream cheese mixture. Pour the batter into the prepare crust and bake 1 hour, or until the cake has puffed and trembles just sightly when shaken. Do not over bake. Remove from oven and cool on a rack to room temperature, then chill for several hours.

Graham-Cracker crust:
1 1/2 cups graham-cracker crumbs
1/4 cup sugar
6 tbsp. butter
1/2 tsp. cinnamon

Combine the cracker crumbs and sugar in a bowl, then add the butter and cinnamon. Stir with a fork until crumbs are moistened.