Preheat oven to 350

Make the crust - mix all the crust ingredients in a bowl until combined. Make sure to fully incorporate the butter. The crust mixture will be crumbley. Line a 9 inch springform pan with parchment paper and lots of butter. Press the crust into the pan, pressing it slightly up the sides of the pan as well. Bake for 10 minutes, remove from oven and allow to cool for 5 minutes

Make the filling - Add the cream cheese to the food processor and pulse to soften. Add in the sugar next and pulse a few times to combine. Add in the eggs and pulse until combined. Finally add in the beer and vanilla. Start slow because the beer might splash out of the food processor at first, once it starts to combine you can really process it until well combined.

Pour the cheesecake into the crust and bake at 350 for an hour. After an hour, turn off the oven and open the door slightly. Allow the cheesecake to stay in the oven for another hour. After that, let it cool for an hour on the counter before putting it into the fridge.

Make the topping - Put the raisins in a saucepan with the sugar and honey and stir to combine. Turn on medium high heat and allow it to melt. Do not stir it during this part, just slightly swirl the pan if needed.

Once the sugar is melted and turning a deep brown, add in the cream. It will bubble aggressively. Swirl the pan at first to combine, then after about a minute you can stir it slightly. Remove from heat.

When ready to serve, pour the caramel sauce over the cheesecake.