Meanwhile, in large bowl, beat cream cheese and remaining 3/4 cup granulated sugar with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating until blended. Stir in raisins and any rum remaining in saucepan. Pour over partially baked crust. In small bowl, mix sour cream and brown sugar. Drop sour cream mixture by tablespoonfuls randomly onto cream cheese filling. Swirl sour cream mixture through filling with knife for marbled design.