line side of 9 inch springform pan with parchment paper; set aside. In bowl, stir together crumbs, walnuts, cocoa and sugar. Drizzle with butter, rum and egg; stir until moistened. Press onto bottom and about one inch up side of prepared pan. Bake in 350 F oven until firm and no longer shiny, about 12 minutes. Let coool on rack.
in microwaveable bowl, cover and microwave raisins, peel and rum on high for 1 minutes. Let cool. In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in sour cream. Beat in eggs on low speed just until combined. Fold in raisin mixture. Pour over crust.
Bake in 275 F oven until shine disappears and edge is set yet cenre still jiggles slightly, 1 to 1/4 hours. Let cool on rack. Cover and refrigerate until set, about 2 hours. ( Make-ahead- Refrigerate for up to 2 days).
Remove side of pan; place cheesecake on platter. Decoratively top with dried fruit and nuts. In small saucepan or microwaveable bowl, melt apple jelly with rum; brush over fruit.
Originally Submitted
5/26/2011
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