1 c. old fashioned or quick cooking oats, uncooked
1/4 c. chopped nuts
3 tbsp. butter, melted
3 tbsp. packed brown sugar
2 (8 oz.) pkg. cream cheese, softened
1/3 c. granulated sugar
1/4 c. flour
2 eggs
1/2 c. sour cream
3 tbsp. rum
2 tbsp. butter
1/3 c. packed brown sugar
1/3 c. raisins
1/4 c. chopped nuts
2 tbsp. old fashioned or quick cooking oats, uncooked

Combine oats, nuts, butter 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 butter 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, 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 10-12 servings.