For the base: Put the cookies into a plastic bag and crumble them. Melt the butter and mix it with the cookies crumbles. Put baking paper into a round baking tin and press the cookie-base into the tin. Let it cool for about one hour.
Preheat the oven to 175 degrees.
Put the raisins and 150 ml rum into a pot and let it boil down on medium heat. Take it off the heat and let it rest shortly until the rum is absorbed by the raisins.
For the cheesecake: Cut the room-warm butter into pieces and put it into a bowl. Add the curd cheese. Wash the lemon and grate the lemon peel to zests. Add the lemon zests, the icing sugar, the vanilla marc, the eggs and the rum to the curd-mixture. Mix everything for a couple of minutes.
Fold the rum raisins into the dough. Pour the dough over the cookie base and bake the cake in the preheated oven at 175 degrees for 60 minutes.
Take the cake out of the baking tin and let it cool down before serving.
In friendly cooperation with Stroh Rum.