The layer of poppy seed filling adds wonderful flavor to this cheesecake.
1 hour, 30 minutes
To bake this poppy seed cheesecake recipe, beat butter, egg yolk, sugar and salt in medium-size bowl with electric mixer until very creamy. Stir in flour to make soft dough. Shape dough into flattened round, wrap in waxed paper or plastic wrap, and refrigerate 30 minutes. Press dough onto bottom and halfway up side of 9-inch springform pan. Set aside. Preheat oven to 350° F. To make filling, beat cream cheese and sugar in medium-size bowl with electric mixer until light and fluffy. Beat in eggs. Add half of poppy filling, lemon peel, and lemon juice and beat until thoroughly blended. Pour into pastry-lined pan. Bake 50 to 55 minutes or until center is set. Cool completely in pan on wire rack. Refrigerate in pan several hours or until well chilled. To make topping, place raisins in bowl, add rum and stir. Set aside. Whip cream with electric mixer until firm. Place remaining poppy filling in medium-size bowl and stir in reserved raisins and rum. Fold in whipped cream.