4 cups all-purpose flour
1/4 cup raisins
3 eggs
1 tsp baking soda, or to taste
1/4 cup vegetable oil
1/4 cup pecans
1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package cream cheese, softened
2 1/2 cups white sugar
1/4 teaspoon vanilla extract
1 tablespoon pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 9-inch round cake pans.
In a saucepan, combine flour, raisins, eggs, baking soda, oil and pecans. Bring mixture to a boil. Continue boiling, stirring constantly, for 5 minutes. Remove from heat.
Using an electric mixer, beat cream cheese until light and fluffy. Mix together sugar, pecans and vanilla extract.
Spread whole cream cheese mixture into prepared 12 to 14 inch round cake pans. Pour about 1 cup of filling evenly over top of the creamed mixture, hardening and forming into an indentation in the crust.
Bake in preheated oven for 30 minutes, or until bubbly and slightly golden brown. Allow to cool and store in refrigerator.