For the crust: Pulse cookies, sugar and melted butter in a food processor to a uniform, mealy consistency. Press into a lightly greased 9-inch springform pan. Chill while making the filling.
Filling: Preheat oven to 325° F.
Preheat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently for 10 minutes.
In a food processor, purée the cream cheese, eggs, milk, sugar and spices. Transfer the mixture to a bowl and add the cooked apples. Stir to combine.
Pour the filling into the crust and bake until the center of the cheesecake registers 150° F on an instant-read thermometer, about 40 to 45 minutes.
Cool on a rack for 1 hour before releasing the pan's spring and removing the collar. Cool another hour, then transfer to a serving plate.
Serve at room temperature or chilled.Servings: 10 to 12