Stir together first 3 ingredients and, if desired, raisins. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add rind, juice, and sour cream, beating until blended. Spoon mixture into crust.
Bake at 350° for 1 hour or until center is firm. Turn oven off. Let cheesecake stand in oven, with oven door closed, 30 minutes.
Spread mincemeat over cheesecake. Chill 8 hours.