For the bottom: put the biscuits in a plastic bag and grind them into fine crumbs with a rolling pin. Melt the butter and mix with the biscuit crumbs.
Line a springform pan with baking paper. Distribute the biscuit mixture evenly on the base and press firmly. Chill the base for an hour.
Preheat the oven to 175 degrees. Put the raisins and 150 ml STROH rum in a saucepan, bring to the boil over medium heat, reduce the liquid a little, then remove from the stove and let stand until the raisins have absorbed the liquid.
For the curd mixture: the room temperature butter Cut into small pieces and place in a mixing bowl with the curd. Wash the lemon with hot water, then rub the peel with a grater. Add the lemon peel, the icing sugar, the pulp of a vanilla pod, two caps of STROH rum and the eggs to the curd mixture. Mix all ingredients well for several minutes until a creamy mixture is formed.
Fold the rum raisins into the curd mixture. Pour the curd cheese mixture over the biscuit base and bake in the preheated oven at 175 degrees hot air for 60 minutes.
Remove the finished cake from the springform pan and let it cool before serving.