Recipe - Raspberry Cheesecake

ZWIEBACK CRUST
1 One half cup Crushed Zwieback
3 tablespoon Sugar
4 tablespoon Butter, melted

FILLING
32 ounce Cream cheese, softened
1 Three fourths cup Sugar
1 tablespoon Allpurpose flour
3 tablespoon Raspberry liqueur
2 teaspoon Finely shredded orange peel
1 teaspoon Vanilla
4 lg Eggs
1 One half cup Raspberries

RASPBERRY SAUCE
12 ounce Raspberries (Thawed)
One half cup Sugar
1 tablespoon Lemon juice
1 tablespoon Raspberry liqueur

Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a
10inch 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 crustlined pan; set pan in a 15x10x1 inch
backing ban. Bake in a 325 F oven for 1 One fourth to 1 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini