RUM-RAISIN CHEESECAKE

CRUST:
1 3/4 cups graham cracker or vanilla wafer crumbs
2 tbsp sugar
2 tbsp butter, melted
FILLING:
5 (8oz) packages cream cheese, softened,
1 1/2 cups sugar
1 tbsp vanilla
6 eggs
4 egg yolks
3/4 to 1 cup dark rum
1/3 cup half-and-half
1 cup raisins

Preheat oven to 350 degrees F. Butter a 10-inch springform pan.

CRUST:
Combine crumbs, 2 tbsp sugar, and 2 tbsp melted butter, mixing well. Press firmly into bottom and 1/2 inches up the sides of prepared pan. Set aside.

FILLING:
Beat cream cheese at high speed until light and fluffy.

Add 1 1/2 cups sugar and the vanilla; beating well. Add eggs and egg yolks, one at a time, beating well after each addition.

Add rum and half-and-half; mix well. Stir in the raisins. Pour batter over crust in pan.

Place cheesecake on a large shallow pan. Pour water to a depth of 1-1/2 inches into larger pan.

In a preheated 350 degree F oven, bake for 1 1/2 hours or until cheesecake is set. Remove from oven and cool to room temperature on a wire rack. Chill at least 8 hours.

To serve, carefully remove sides of pan.

Servings: 12-14