Title: Rum Raisin Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 | c | Old fashioned oats, uncooked |
| 3 | tb | Brown sugar, packed |
| 16 | oz | Cream cheese, softened |
| 1/4 | c | Unbleached all-purpose flour |
| 1/2 | c | Sour cream |
| 2 | tb | Margarine |
| 1/3 | c | Raisins |
| 2 | tb | Old fashioned oats, uncooked |
| 1/4 | c | Chopped nuts |
| 3 | tb | Margarine, melted |
| 1/3 | c | Granulated sugar |
| 2 | | Large eggs |
| 3 | tb | Rum |
| 1/3 | c | Brown sugar, packed |
| 1/4 | c | Chopped nuts |
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese,
granulated sugar and 2 T flour, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and rum; mix well. Pour over crust. Cut
margarine into combined remaining flour and brown sugar until mixture
resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over
cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from
rim of pan; cool before removing rim of pan.