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Print this Recipe    Rum Raisin

Rum Raisin Cheesecake
Servings: 10

1 cup old fashioned oats, Uncooked
3 Tbsp brown sugar, packed
16 oz cream cheese, softened
1/4 cup unbleached all-purpose flour
1/2 cup sour cream
2 Tbsp margarine
1/3 cup raisins
2 Tbsp old fashioned oats, uncooked
1/4 cup chopped nuts
3 Tbsp margarine, melted
1/3 cup granulated sugar
2 large eggs
3 Tbsp rum
1/3 cup brown sugar, packed
1/4 cup 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 Tbsp 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.

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