Recipe - Rum Raisin Cheesecake

1 cup Old Fashioned Oats, Uncooked
3 tablespoon Brown Sugar, Packed
16 ounce Cream Cheese, Softened
One fourth cup Unbleached Allpurpose Flour
One half cup Sour Cream
2 tablespoon Margarine
1/3 cup Raisins
2 tablespoon Old Fashioned Oats, Uncooked
One fourth cup Chopped Nuts
3 tablespoon Margarine, Melted
1/3 cup Granulated Sugar
2 Large Eggs
3 tablespoon Rum
1/3 cup Brown Sugar, Packed
One fourth cup Chopped Nuts

Combine oats, nuts, brown sugar and margarine; press onto bottom of 9inch
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.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip