Raspberry Cheesecake

• CRUST
• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick)unsalted butter, melted
• FILLING
• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole extra large eggs, at room temperature
• 2 extra large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1 1/2 teaspoons pure vanilla extract
• TOPPING
• 1 cup red jelly (not jam) such as currant, raspberry or strawberry
• 3 half-pints fresh raspberries

1. Preheat oven to 350 degrees
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9 inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on a medium high speed until light and fluffy,about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Add our cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225 degrees, and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Let it sit in the oven for 30 minutes. After completely cooled, wrap and refrigerate overnight.
6. Melt the jelly. In a bowl, toss the raspberries and jelly until well mixed. Arrange in top of the cake.

graham cracker crumbs, sugar, butter, filling, cream cheese, sugar, eggs, egg yolks, sour cream, lemon zest, vanilla, topping, red jelly, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/raspberry-cheesecake-50035247 (may not work)