Crust: Crust: Combine graham cracker crumbs, sugar and melted margarine until well blended. Press evenly into a 25 cm cake pan. Batter: Plump raisins in water. Soften cream cheese and sugar and mix with a paddle until softened. Add rum, vanilla and salt. Mix well. Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. Drain and add raisins and mix on low speed until just incorporated. Bake at 180ºC or 40-45 minutes. Remove and let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and chill for service. Serves dozen Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh (412) 963-8717