Little Jack's Cheesecake

¾ cup raisins

2 cups water

16 double graham crackers, crushed, plus additional crumbs for garnish

3-4 tablespoons melted butter

1 tablespoon sugar

¼ teaspoon cinnamon

Filling

8 ounces ricotta cheese, at room temperature

1 pound cream cheese, at room temperature

1 cup sugar

6 large eggs

1 cup half and half

1 cup sour cream

1 teaspoon vanilla extract

Heat oven to 350 degrees. Butter a 9-inch springform pan.

Combine raisins with water and microwave for 1 to 2 minutes to plump. Drain and pat dry.

For the crust: In a medium bowl, combine graham crackers crumbs, butter, sugar and cinnamon. Press into bottom of the prepared pan. Sprinkle with raisins.

For the filling: In the bowl of a stand mixer or with an electric mixer, beat ricotta and cream cheese on low speed until well combined. Add sugar gradually, beating well. Add eggs, one at a time, beating after each addition. Very slowly beat in half and half, sour cream and vanilla and mix thoroughly.

Pour filling over crust. Bake 1¼ to 1½ hours. Check after 1 hour. The top will turn golden brown and filling will be set. Cool on wire rack for 1 hour. Remove from pan. If desired, press extra graham cracker crumbs on sides and top of cake. Chill before serving.

Serves 12.

Nutrition values per serving: 440 calories, 28 g fat (16 g saturated), 39 g carbohydrates, 1 g fiber, 11 g protein, 185 mg cholesterol, 300 mg sodium.