Walnut Rum Raisin Cheesecake

Preheat oven to 300 degrees Combine raisins and rum, set aside Combine crumbs, walnuts, sugar and butter. Press into 9 inch spring form pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condense milk, then eggs until smooth. Drain rum from raisins. Add rum to batter. Pour into spring form pan. Top with raisins. Bake 1 hour or until set. Cool, top with Walnut Praline Glaze. Chill and refrigerate. Walnut Praline Glaze In a saucepan, combine ⅓ packed dark brown sugar and whipping cream. Cook and stir until sugar dissolves. Bring to a boil. Reduce heat. Simmer for 5 minutes or until thickened. Add toasted walnuts.