Mix all the base ingredients together and press into a greased 20cm springform tin then place in the fridge for 30 minutes.
Preheat the oven to 160 degrees C. In a large bowl, beat the cream cheese and sugar till smooth and creamy; add eggs, one at a time. Stir in dried fruit and the rum. Pour over the prepared base.
Bake in preheated (160 degrees C) oven for 1 hour or until firm. Cool in oven with the door ajar. Once cool, place in the fridge and refrigerate overnight. Decorate with whipped cream and chocolate curls.
Altered ingredient amounts.
This was fabulous, compliments all around, however I added another tablespoon of rum and soaked the fruit in the rum for a number of hours. This will be made again. - 03 Dec 2008