Rum Raisin Cheesecake

A fabulous, holiday-festive rum raisin cheesecake in a nut-oat crust with a nutty-oat-raisin crumble topping.

Recipe Ingredients:

Crust:
1 cup quick-cooking oats
1/2 cup nuts, chopped - divided use
3 tablespoons packed brown sugar
3 tablespoons butter or margarine, melted

For Filling:
2 (8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup sour cream
3 tablespoons rum

For Topping:
1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter or margarine
1/3 cup raisins
1/4 cup chopped nuts
2 tablespoons quick-cooking oats

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. For Crust: Combine oats, nuts, brown sugar and melted butter; press onto the bottom of a 9-inch springform pan. Bake for 15 minutes.
3. For Filling: In a bowl, combine cream cheese, sugar and flour; mixing at medium speed with an 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 the crust.
4. For Topping: In a bowl, combine flour and brown sugar and cut in butter until the mixture resembles coarse crumbs. Stir in raisins, remaining chopped nuts, and oats. Sprinkle over the cream cheese mixture.
5. Bake for 50 minutes. Loosen the cake from rim of the pan; cool before removing from the pan.

Makes 12 servings.