2 (7 ounce) packages cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 cup white sugar
1 egg, beaten
1 cup corn syrup
1 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, melted
1/2 cup bourbon
1 cup chopped walnuts
1/4 cup raisins
Beat together cream cheese and pudding mix in medium bowl until smooth. Stir milk, sugar, egg, corn syrup, almond extract, baking powder, baking soda and butter into creamed mixture. Fold in bourbon.
Pour batter into 8-inch springform pan.
Frost outside of springform pan with milk mixture. Place cake in prepared pan and refrigerate overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch by 8 inch waxed paper lined pan. Pour 1/2 cup of filling on top of cake. Lay cake on waxed paper and beat with cream cheese mixture until crust is golden. Seal edges and cut through rims.
Bake in preheated oven for 60 minutes. Allow to cool. Garnish with raisins and walnuts. Chill for 1 hour before cutting into wedges.