Rum Raisin Cheesecake Recipe

Directions:

1. For Crust:
2. Grease bottom and side of 9 springform pan. Melt butter in medium saucepan over low heat. remove from heat. Add cookie crumbs, mix well.
3. Press evenly in bottom of prepared pan ( I prefer to use a flat-bottomed glass springform pan).
4. Chill for1 hour.
5. For Filling:
6. Combine raisins and rum in small bowl. let stand for 1 hour.
7. Set aside and do not drain.
8. Beat cream cheese and sugar in a separate large bowl until smooth.
9. Add eggs 1 at a time, beating just until combined.
10. Add next 3 ingredients, add raisin mixture.
11. Stir. Pour onto prepared crust and spread evenly.
12. Bake in preheated oven with 325F temperature for about 1 hour until almost set.
13. Filling may still wobble in the middle, but will set upon cooling.
14. Immediately run knife around inside edge of pan to allow cheesecake to settle evenly.
15. Cool completely. Best after overnight in the fridge.
16. Dust cheesecake with cocoa powder if desired before serving.