Raspberry Cheesecake

• 1 1/2 cups zwieback crumbs
• 3 tablespoons sugar
• 4 tablespoons butter melted
• 32 ounces cream cheese softened
• 1 3/4 cups sugar
• 1 tablespoon flour, all-purpose
• 3 tablespoons liqueur raspberry
• 2 teaspoons orange zest shredded
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups raspberries
• 12 ounces raspberries, frozen
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon liqueur raspberry

1. Prepare Zwieback Crust.
2. Press onto bottom and 2 inches up sides of a 10-inch springform pan.
3. Bake in a 325F (160C) oven for 5 minutes.
4. For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just until combined.
5. Add eggs all at once.
6. Beat just until combined.
7. Gently fold in raspberries by hand.
8. Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban.
9. Bake in a 325F (160C) oven for 1 1/4 to 1 1/2 hours or until center appears set.
10. Remove from oven.
11. Cool on wire rack.
12. Chill overnight or until serving time.
13. Garnish with raspberries and min, if desired.
14. Pass Raspberry Sauce.

zwieback crumbs, sugar, butter, cream cheese, sugar, flour, liqueur raspberry, orange zest, vanilla, eggs, raspberries, raspberries, sugar, lemon juice, liqueur raspberry

Taken from recipeland.com/recipe/v/raspberry-cheesecake-45033 (may not work)