Rum-Raisin Cheesecake - cooking recipe

Ingredients

1 3/4 cups graham cracker crumbs (or zwieback, spongecake or vanilla cookie crumbs)
2 tablespoons sugar
2 tablespoons unsalted butter, melted
5 (8 ounce) packages cream cheese, room temperature
1 1/2 cups sugar
1 tablespoon vanilla
6 eggs, room temperature
4 egg yolks, room temperature
1 cup dark rum
1/3 cup half-and-half
1 cup raisins

Preparation

Generously butter 8x3-inch springform pan.
Mix crumbs, sugar and butter; coat prepared pan completely with mixture.
Preheat oven to 350 degrees.
Using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla.
Beat in eggs and yolks 1 at a time; do not overmix.
Blend in rum and half and half;stir in raisins.
Pour batter into prepared pan; set pan in shallow roasting pan.
Add enough cold water to roasting pan to come 1 1/2 inches up sides of springform pan.
Bake until cake feels dry to touch, about 90 minutes.
Cool completely; refrigerate until ready to serve.