CRUST:

1 c. vanilla wafer crumbs
1/4 c. melted butter

FILLING:

1 lb. (2, 8 oz. pkg.) cream cheese, room temperature
3/4 c. sugar
1/2 c. sour cream
3 tbsp. vodka
4 eggs
1/2 c. golden raisins (washed & dried)

Mix crumbs with butter. Pat into a greased 9 inch springform pan working crumbs 1/2 inch up the side of the pan. Beat the cream cheese until fluffy. Add sugar. Beat until smooth. Add the sour cream and vodka, blending well. Add the eggs, one at a time, beating after each addition.

Mix in raisins and turn into a crumb lined pan. Bake in a slow oven at 325 degrees for about 35 minutes or until just the very center of the cake moves when jiggled. Let cool. Garnish with whipped cream just before serving.