Crust 1 1/4 cup crushed gingersnap cookies 1/2 cup butter Topping 1/2 oz square semisweet chocolate 3 tbs seedless raisins whipped cream

Filling 1 1/4 lb package cream cheese 1/2 cup cottage cheese 5 tbs dark rum 2/3 cup raisins 1/4 cup butter 1 cup dark brown sugar 2 eggs, separated 3/4 cup plain yogurt 1 envelope unflavored gelatine 1/4 cup water

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  Melt butter and mix with cookies and 3 tbs of the brown sugar to make standard cheesecake crust. Press into 9 inch springform pan and chill.
  Pour rum over raisins and soak for 30 minutes, stir occasionally. Beat softened cheese, egg yolks, remaining sugar, and yogurt in a large bowl. Stir in rum from raisins. Dissolve gelatine and water over low heat. Let it cool, but not set. Stir into cheese mixture; let sit until it starts to thicken.
  Beat egg whites until stiff; fold into cheese mixture along with raisins. Pour into springform pan and chill.
  Melt chocolate and add raisins; mix well. Drop small spoonfuls of chocolate-raisin mix onto parchment paper and let set.
  Run thin knife blade around side of pan, open hasp and remove cake. Decorate top with whipped cream and chocolate-raisin clusters.