A fabulous, holiday-perfect, rum raisin cheesecake in a nut-oat crust with a nutty-oat-raisin crumb topping.

Rum Raisin Cheesecake

1 cup quick-cooking oats
1/2 cup nuts, chopped - divided use
3 tablespoons packed brown sugar
3 tablespoons butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup sour cream
3 tablespoons rum
1/4 cup all-purpose flour
1/3 cup packed brown sugar

2 tablespoons butter or margarine
1/3 cup raisins
1/4 cup chopped nuts
2 tablespoons quick-cooking oats

1. Combine 1 cup quick cooking oatmeal (uncooked), 1/4 cup chopped nuts, 3 tablespoons brown sugar, and 3 tablespoons melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 15 minutes.
2. In a bowl, combine cream cheese, sugar and 2 tablespoons flour; mixing at medium speed with an 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 the crust.
3. In another bowl, combine 1/4 cup flour and 1/3 cup brown sugar and cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in raisins, remaining chopped nuts, and 2 tablespoon oats. Sprinkle over the cream cheese mixture.
4. Bake at 350°F (175°C) for 50 minutes. Loosen the cake from rim of the pan; cool before removing from the pan.

Makes 12 servings.