CARROT and RAISIN CHEESECAKE

CARROT and RAISIN CHEESECAKE
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine -- melted
3 (8oz) packages cream cheese -- softened
1/2 cup sugar
1/2 cup flour
4 eggs
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons orange juice
Dash salt
2 1/2 cups sifted powdered sugar
1/4 cup raisins

• Combine crumbs, 3 tablespoons sugar, cinnamon, and 3 tablespoons butter; press onto the bottom of 9-inch spring form pan.
• Bake at 325 degrees F. for 10 minutes.
• Combine 2-1/2 packages softened cream cheese, 1/2 cup sugar, and 1/4 cup flour, mixing with electric mixer until well blended.
• Blend in eggs and 1/4 cup orange juice.
• Add remaining flour, carrots, 1/4 cup raisins, nutmeg and ginger; mix well.
• Pour over crust.
• Bake at 450 degrees F. for 10 minutes; reduce heat to 250 degrees F. and continue baking for 55 minutes.
• Loosen cake from rim of pan.
• Cool; remove rim.
• Combine remaining softened cream cheese, 2 tablespoons orange juice, and salt, mixing until well blended.
• Gradually add powdered sugar, mixing well after each addition.
• Pour over cheesecake.
• Garnish with raisins.
• Yield 12 servings.