Rum Raisin Cheesecake - cooking recipe

Ingredients

2 lb. butter
3 lb. cream cheese
8 oz. raisins
2 large eggs
4 oz. vanilla flavor
1 c. powdered sugar
4 oz. white rum
8 c. graham cracker crumbs
1 steak (your favorite cut)
4 to 5-inch long fresh green chile peppers (available in produce department, Anaheim or Pablano are a couple good choices; allow two chilies per steak)
1 tsp. soy sauce
pinch of cumin
pinch of garlic
2 oz. each: Cheddar and Jack cheese, grated
1 Tbsp. sour cream
1 Tbsp. melted butter

Preparation

On hot chargrill, place fresh peppers to roast; brush with melted butter.
Turning frequently to prevent burning, brown all sides (this is to loosen the outer skins).
After cooking thoroughly, remove chilies and place them in damp, steamy warm towel.
Removing chilies from towel one at a time, peel skins, remove seeds and stems.
It is important to leave the roasted chilies in the towel until peeled because cold chilies are more difficult to peel.