Double-Lemon Raspberry Cheesecake

• 1 cup vanilla wafer crumbs (22 wafers)
• 3 tablespoons sugar
• 1/2 teaspoon grated lemon rind
• 3 tablespoons butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 egg white
• 1 pint fresh raspberries

1. Combine first 4 ingredients; press mixture into bottom of a 9-inch springform pan. Bake at 325u0b0 for 10 minutes. Remove from oven; set aside.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add sugar and next 4 ingredients, beating until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Pour half of batter over cooled crust; top with raspberries, then remaining batter. Bake at 325u0b0 for 50 to 55 minutes or until almost set. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Serve with Lemon Sauce. Store in refrigerator.

vanilla wafer crumbs, sugar, lemon rind, butter, cream cheese, sugar, allpurpose, lemon rind, lemon juice, vanilla, eggs, egg, fresh raspberries

Taken from www.myrecipes.com/recipe/double-lemon-raspberry-cheesecake (may not work)