Viennese Cheesecake (Topfen Schnitten) Crust 2 generous cups all-purpose 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.