Carrot 'N' Raisin Cheesecake
Source: Nancy Van Ess

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter melted
24 ounces cream cheese softened
1/2 cup sugar
1/2 cup flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup carrot finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon unsweetened orange juice
1 cup sifted powdered sugar

Combine crumbs, 3 tablespoons sugar and margarine, press into bottom of 9" springform pan. Bake 325 degrees for 10 min.

Combine 20 ounces cream cheese, 1/2 cup sugar and 1/4 cup flour, mixing at med. speed on electric mixer until well blended. blend in eggs and juice. Add combined remaining flour, carrots, raisins and spices; mix well. Pour over crust.

Bake at 450 degrees for 10 min. Reduce oven temperature to 250 degrees, continue baking for 55 min. more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.