This cheesecake is pretty easy to make and a bit lighter than your typical New York style. I ended up using a black cherry rum to soak our raisins and it was great. I’m not sure why we didn’t just sub with dried cherries but sometimes you think of these things just a little too late. We were baking this last minute and late and managed to get it all done from crust to cooling.I got some serious cracking on my tart just as Dorie had warned. The texture was so creamy and smooth and perfectly tangy with the cherry rum flavor adding some extra punch. I would love to try this with chopped, dried apricots or dried cherries and Scott and I even talked about experimenting with a chopped maraschino cherry version. The texture was fairly soft which proved difficult to cut pretty wedges until I realized the freezer would solve that problem. This was tasty and fairly easy and I have a feeling we’ll end up making it again.