Raspberry Cheesecake

-------------------------------ZWIEBACK CRUST------------------------------- 1 1/2 c Crushed Zwieback

3 tb Sugar

4 tb Butter, melted

----------------------------------FILLING---------------------------------- 32 oz Cream cheese, softened

1 3/4 c Sugar

1 tb All-purpose flour

3 tb Raspberry liqueur

2 ts Finely shredded orange peel

1 ts Vanilla

4 lg Eggs

1 1/2 c Raspberries

------------------------------RASPBERRY SAUCE------------------------------ 12 oz Raspberries (Thawed)

1/2 c Sugar

1 tb Lemon juice

1 tb Raspberry liqueur

Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 minutes.

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 till combined. Add eggs all at once. Beat just till combined. Gently fold in raspberries by hand. Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center appears set. Remove from oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries and min, if desired. Pass Raspberry Sauce. ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter. RASPBERRY SAUCE: In a blender or food processor container combine one ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup.