Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-NANCY BERRY (CWBJ78A)

---------------------------CRUST--------------------------------
1 c Fine graham cracker crumbs
-(about 8 full crackers)
1 tb Sugar
1/4 c Unsalted butter; cold
-cut into 1/4 inch pieces

--------------------------FILLING-------------------------------
1 lb Cream cheese; at room temp.
1/2 c Honey
1/2 c Sugar
2 Large eggs; at room temp.
1 1/4 c Sour cream
1 tb Fresh lemon juice
1 1/2 ts Vanilla extract
2/3 c Golden raisins
-finely minced
1 tb Candied ginger; OR MORE
-(to taste) finely minced

Here's the recipe you wanted from Ken Haedrich's Home For the Holidays
cookbook.
Butter the sides only of an 8-in. springform pan. Make the crust by
mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter
and rub it in until all of the crumbs are dampened by the fat.
Distribute the crumbs loosely but evenly in the pan and press them in
; pushing them slightly up the sides. Cover and chill while you make
the filling; preheat the oven to 350 degrees F. Using an electric
mixer, cream the cream cheese, honey, and sugar until light and
fluffy. Beat in the eggs one at a time, then add the remaining
ingredients and continue to beat until evenly blended; use the
greater amount of ginger if you want a pronounced ginger flavor, the
lesser amount for a subtle effect. Scrape the filling into the pan
and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a
rack--it will take several hours--then cover, still in the pan, and
refrigerate for 12 hours before unmolding and slicing.

Note: Ken Haedrich writes, "I have played around some with baking
cheesecakes in a water bath, curious to see if it made any difference
in the final cake. It seems to improve the texture a little bit,
making it creamier. And I'm not sure if this is just a coincidence,
but my water bath cakes don't split on top after they come out of the
oven, perhaps Formatted by Elaine Radis

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