CRUST:

1 1/2 oz. graham crackers
3 tbsp. melted butter
1 1/2 tsp. cinnamon
1 tbsp. rum

Beat together graham crackers, butter, and cinnamon and press into bottom and sides of greased 9-inch spring-form pan. Set aside in refrigerator while making filling.

FILLING:

1 lb. cream cheese
1 c. sugar
5 eggs, separated
2 tsp. Kahlua liqueur
1 handful raisins
1 tsp. lemon juice
2 c. sour cream

Beat cream cheese and sugar, then add egg yolks (place whites in a mixing bowl) one at a time, mixing well after each addition. Keep beating and add wine, lemon juice, and sour cream; mix well.

In separate bowl beat egg whites until stiff; fold into first mixture. Pour batter into prepared pan.

Bake in pan in preheated 500 degree oven for 12-17 minutes; lower heat to 250 degrees and continue baking for 50 minutes. Turn off heat, open oven door, and allow cake to cool in oven for 1 hour. Place in refrigerator at least 1 hour or overnight before adding topping.

TOPPING:

1 c. sour cream
2 c. fresh strawberries OR
1 can sweet cherries, pitted

Spread sour cream on top of cooled cheesecake; cover top with strawberries, close together and standing up, or top with can of sweet pitted cherries.

This is my favorite dish that my Mom makes. You can't stop eating it!!