|Sugar||10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)|
|Ground cinnamon||1⁄4 Teaspoon|
|Phyllo dough/Strudel dough||1⁄4 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||32 Ounce (At Room Temperature, Four 8 Ounce Packages)|
|Grated orange peel||1|
|Sour cream||1⁄2 Cup (8 tbs)|
|Seedless raisins||3⁄4 Cup (12 tbs), chopped (Golden)|
Combine 2 tablespoons of the sugar with the cinnamon.
Cut the phyllo dough into 9-inch circles.
Place the pastry circles on a damp paper towel and cover lightly with another damp paper towel.
Keep the dough covered and moist at all times.
Preheat oven to 400°F.
Place the circles of phyllo in a 9-inch springform pan, one at a time, brushing each layer with melted butter.
Sprinkle every fourth or fifth layer with a little of the cinnamon sugar.
Bake for 10 minutes, or until lightly browned, puffed, and crisp.
Cool completely in the pan on a wire rack before filling.
In a large mixer bowl, combine remaining 1/2 cup sugar with the cream cheese, orange peel, sour cream, eggs, and salt.
Beat at low speed until smooth, then beat at high speed for 4 minutes, or until light and fluffy.
Fold in the raisins and pour over the phyllo crust in the springform pan.
Bake for 10 minutes; then reduce the oven temperature to 300°F.
and bake 30 minutes longer.
Turn off the oven and let cheesecake stand in the oven 30 minutes longer.
Remove from the oven and cool in the pan on a wire rack.
Cheesecake will probably crack during cooling.