1 c Old Fashioned Oats, Uncooked
3 tb Brown Sugar, Packed
16 oz Cream Cheese, Softened
1/4 c Unbleached All-purpose Flour
1/2 c Sour Cream
2 tb Margarine
1/3 c Raisins
2 tb Old Fashioned Oats, Uncooked
1/4 c Chopped Nuts
3 tb Margarine, Melted
1/3 c Granulated Sugar
2 Large Eggs
3 tb Rum
1/3 c Brown Sugar, Packed
1/4 c Chopped Nuts
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes.
Combine cream cheese, granulated sugar and 2 T 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 margarine 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 F., 50
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings