Toast walnuts in 400F oven 10 minutes, then coarsely chop. Preheat oven to 250F. Sift flour and spices into a medium bowl. Beat cream cheese and butter in a large bowl at high speed until smooth.
Add eggs, yolk, white and brown sugars and beat 3 minutes until fluffy. Blend in sour cream slowly. Incorporate flour and spices. Then fold in pumpkin and creme de cacao followed by the raisins. Lightly butter a 10 x 2 inch springform pan and pour in the mixture.
Smooth the surface with a spatula and sprinkle the nuts on top. Bake 3 hours and turn the oven off. Leave cheesecake in oven for one more hour. Let cool for 1 hour before removing pan side. Refrigerate overnight.
Cajun Country -- New Iberia, Louisiana