Karley’s Dawta Jamaican Fruit Cheesecake

•  Course: Dessert
•  Cuisine: Jamerican
•  Prep Time: 10 minutes 
•  Cook Time: 1 hour
•  Cooling Time: 6 hours 
•  Equipment: Electric or stand mixer, mixing bowl, 8-inch springform pan
• Serving size: 12

Ingredients

For the Crust:

• 1 Pack Karley's Dawta Real  Jamaican Fruit Cake Mix 
  
• 3 tbsp.. mixture rum, brandy or sweet wine

For the Filling:

• 3 (8-ounce/227g) blocks cream cheese room temperature
• 1 cup granulated sugar (200g)
• ¼ teaspoon salt
• 2 teaspoons vanilla extract (10ml)
• 3 teaspoon rum (optional)
• 3 large eggs room temperature
• ½ cup sour cream room temperature (120g)

Garnish

• Crumbled Jamaican Fruit Cake 
• Karley's Dawta Caramel Rum Sauce (coming soon)
• 1/4 cup raisins

Instructions

For the Crust:

1. Prepare Real Jamaican Fruit Cake Mix ahead of time (Follow instructions on the packet). Divide mixture in 2 separate 8in cake pan and bake.
2. Preheat the oven to 350 F.
3. In a medium bowl, combine the crumbled  one of the 8 inch Real Jamaican Fruit Cake Mix along with wine mixture. 
4. Stir ingredients then pour into a greased 8-inch springform pan. 
5. Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. 
6. Bake for 10 minutes. Remove from the oven and let cool while making the filling.                                                                                               

For the Filling:

1. Place the cream cheese in a large mixing bowl. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, rum and vanilla. Beat until the mixture is well combined and completely smooth. 
2. With the mixer on medium-low speed, add in the eggs one at a time. To ensure ingredients are properly mixed, scrape the bowl at intervals.
3. Once the eggs are well combined, mix in the sour cream until well incorporated. Pour the batter into the cooled crust.
4. Bake for 15 minutes. Reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
5. Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days. 
6. To remove cheesecake from the pan, gently release the springform and remove the sides. Run a knife under the bottom of the crust to release it from the base. Carefully transfer to a cake plate.

For the Crust:

1. Warm caramel rum sauce and add raisins
2. Crumble the other Real Jamaican Fruit Cake Mix and use it to sprinkle on the cake top. 
3. Pour warm caramel rum sauce with raisins on top of the cake.