1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped walnuts
1 cup butter, melted
2 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup raisins
1 cup sliced almonds
1 cup chopped pecans
In a medium bowl, cream together the cream cheese, sugar and flour until smooth. Stir in baking powder, salt and cinnamon. Beat in the pecans, almonds, and pecans. Set aside 1/2 cup of the whipped cream. Beat cream cheese mixture into the remaining whipping cream. Pour into pie shell.
In a large bowl, beat butter, eggs and vanilla until smooth. Mix into cream cheese mixture. Place raisins in the fruit blender/sugar and lemon juice. Mix egg mixture into cream cheese mixture. Pour over pie. Chill in refrigerator for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Bake pie in preheated oven for 30 minutes. Allow to cool entirely. Garnish with nuts, almonds, pecans and raisins. Chill pie in refrigerator for at least 1 hour before serving.