Categories: Cheesecakes 
      Yield: 12 servings 
  
   9/16 c  Graham cracker crumbs               1 ts Dark vanilla 
    1/2 c  Granulated sugar                    1 ts Salt 
    1/2 c  Margarine, melted                   4    Eggs 
           Batter:                             1    Egg yolk 
      1 pt Water                                    Topping: 
      1 c  Raisins                             1 pt Sour cream 
      2 lb Cream cheese                      1/4 c  Granulated sugar 
   9/16 c  Granulated sugar                    1 ts White rum. 
      3 tb White rum                       
  
  Crust: 
   
  Crust: Combine graham cracker crumbs, sugar and melted margarine until well 
  blended. Press evenly into a 10" 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 
  350 degrees for 40-45 minutes. Remove and let cool. 
   
  Topping: Combine sour cream, sugar and rum. Spread over cheesecake and 
  chill for service.  Serves 12 
   
  Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh 
   
  (412) 963-8717