Ingredients:
1 1/2 cups graham cracker crumbs
6 tablespoons butter or 6 tablespoons margarine, melted
2 (8 ounce) packages cream cheese, room temp
1/2 cup sugar, plus
2 tablespoons sugar
2 tablespoons flour
1 teaspoon vanilla
2 cups half-and-half cream (do not use low-fat or nonfat) or 2 cups milk ( do not use low-fat or nonfat)
2 large eggs
1 teaspoon cinnamon
1/2 cup golden raisins
Directions:
Set oven to 350 F.
Lightly butter 10-inch glass pie dish.
Mix the cracker crumbs with the melted butter in a small bowl.
Press the crumb mixture evenly over the bottom, and up the sides (but not to the rim) of the prepared pie dish; refrigerate while preparing the filling.
In a food processor blend the cream cheese with 1/2 cup sugar (add more sugar if desired for more sweet taste) and the 2 Tbsp flour until smooth; add in vanilla.
Gradually, pour in the half and half or whole milk; process until smooth, occasionally scraping down sides of bowl.
Add in the eggs; process until blended.
Transfer to prepared pie crust.
In a small bowl, mix the remaining 2 Tbsp sugar with the cinnamon; sprinkle over filling.
Carefully place the raisins on top of the filling (some may sink, but that is fine).
Bake the pie until the center is set, about 1 hour.
Remove from oven, and set on wire rack to cool for 1 hour.
Refrigerate UNCOVERED until completely cold (about 2 hours).
Cover and chill overnight.
Servings: 8-10
Time preparation: 20 min.
Time total: 80 min.