| 1 | Crust: crust: combine graham cracker crumbs, sugar and melted margarine until well blended. |
| 2 | Press evenly into a 10" cake pan. |
| 3 | Batter: plump raisins in water. |
| 4 | Soften cream cheese and sugar and mix with a paddle until softened. |
| 5 | Add rum, vanilla and salt. |
| 6 | Mix well. |
| 7 | Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. |
| 8 | Drain and add raisins and mix on low speed until just incorporated. |
| 9 | Bake at 350 °F for 40-45 minutes. |
| 10 | Remove and let cool. |
| 11 | Topping: combine sour cream, sugar and rum. |
| 12 | Spread over cheesecake and chill for service. |
| 13 | Serves 12 cross keys inn 599 dorseyville road, fox chapel section pittsburgh (412) 963-8717 |
