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by: Donna Monday

If you like rum raisin ice cream, youll enjoy the flavor of rum raisin in this unique cheesecake.

Crust

1 cup old fashioned or quick cooking oats, uncooked

cup chopped nuts

3 tablespoons margarine, melted

3 tablespoons packed brown sugar

Filling

2 8-oz. pkgs. cream cheese, softened

1/3 cup granulated sugar

cup flour

2 eggs

cup sour cream

3 tablespoons rum

2 tablespoons margarine

1/3 cup packed brown sugar

1/3 cup raisins

cup chopped nuts

2 tablespoons old fashioned or quick cooking oats, uncooked

Directions

Preheat oven to 350 degrees.

Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 15 minutes.

Combine cream cheese, granulated sugar and 2 tablespoons 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 for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.