RASPBERRY CHEESECAKE                   Servings: 12

Crust:
2 1/2 c.      graham cracker crumbs    1/4 c.    melted butter

Filling:
2   lb.       cream cheese             1   T.    flour
1 3/4 c.      white sugar              4         eggs
1/2 tsp.      vanilla                  1   c.    raspberries
1 1/2 tsp.    grated orange zest

Topping:
3   T.        sugar                    1   c.    sour cream

    Mix crust ingredients well.  Line a 10 inch springform pan bottom
evenly with mixture.  Preheat oven to 325F.
	Beat cream cheese until light and soft.  Slowly add sugar and mix
well.  Add flour, eggs and vanilla, and mix until incorporated.  Fold in
orange zest and raspberries gently.  Pour into pan, bake 1 - 1 1/2 hours.
Cover with foil if cake begins to brown.  Remove, let rest 10 minutes.
	Mix topping ingredients, and gently pour on top of cake, smooth.
Return to oven 10 minutes.  Remove, cool.  Garnish with whipped cream
and fresh raspberries.