Creamy Raspberry-Glazed Cheesecake

• 3/4 cup cinnamon graham cracker crumbs finely crushed
• 2 tablespoons butter melted
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon ground
• 16 ounces cream cheese softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest grated
• 3 large eggs
• 1 cup sour cream
• 10 ounces raspberries, frozen thawed, drain, and reserve juice
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 teaspoons kirsch (cherry brandy)

1. Preheat oven to 350F (180C).
2. To prepare cheesecake, mix crumbs, melted butter, and sugar-cinnamon mixture.
3. Press evenly and firmly over bottom of an 8 1/2 to 9-inch springform pan.
4. Bake until lightly browned (8 to 10 minutes).
5. Beat cream cheese until fluffy.
6. Gradually beat in sugar; then beat in vanilla and lemon rind.
7. Add eggs, one at a time, beating well after each addition.
8. Blend in sour cream.
9. Pour mixture into cooled crust.
10. Bake at 350F (180C) F until knife inserted near center comes out clean (50 to 60 minutes).
11. Turn off oven and let cheesecake stand in oven with door ajar for 30 minutes.
12. Cool.
13. To prepare Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and about half of the berries.
14. Bring to a boil, stirring, and cook until thickened and clear.
15. Strain to remove seeds.
16. To strained sauce add framboise and reserved berries.
17. Cool to room temperature.
18. Spread with Raspberry Glaze over cheesecake.
19. Chill at least 3 hours or overnight.

graham cracker crumbs, butter, sugar, cinnamon ground, cream cheese, sugar, vanilla, lemon zest, eggs, sour cream, raspberries, sugar, cornstarch

Taken from recipeland.com/recipe/v/creamy-raspberry-glazed-cheesec-33764 (may not work)