Viennese Cheesecake (Topfen Schnitten)

Crust
2 generous cups flour
1 cup butter
1 egg
1 tablespoon rum
2 tablespoons sour cream
1/4 cup granulated sugar

Work flour, butter, egg, rum, sour cream and sugar to a dough. Let stand for 30 minutes. Roll into two rectangles 1/8-inch thick. Bake one rectangle on an ungreased baking sheet at 300 degrees F for 10 to 15 minutes, until slightly brown. Cover with Cheese Filling.

Cheese Filling
3 tablespoons butter
2 egg yolks
1/4 cup vanilla sugar
1/3 cup raisins
1/4 teaspoon lemon rind
11 2/3 ounces cream cheese,
    rubbed through a strainer
1/4 cup sour cream
2 egg whites, stiffly beaten

Cream butter. Add yolks, vanilla sugar, raisins, lemon rind, cheese and sour cream. Fold in egg whites. Top cheesecake with second rectangle; brush with 1 beaten egg. Bake at 325 degrees F until light brown on top (about 15 minutes). Cool; cut into rectangles about 3 x 1 1/2 inches. Sprinkle with sugar.

Vanilla Sugar
Cut one vanilla bean and put it with 1 cup of sugar into a jar. Seal tightly and let set about a week before removing the vanilla bean and using the sugar.