Raspberry Cheesecake

Crust: 1 1/2 cups graham cracker crumbs 1 T sugar 6 T unsalted melted butter Preheat oven to 350 degrees. Combine the crust ingredients in a bowl and pour into a 9 inch springform pan. Press the crumbs into the bottom of the pan and about 1 inch up the sides of the pan. Bake for 8 minutes and then cool to room temp. Cheesecake filling: 2 1/2 lbs of cream cheese at room temp. 1 1/2 cup sugar 5 whole extra large eggs at room temp. 2 extra large egg yolks 1/4 cup sour cream 1 T grated lemon peel 1 1/2 tsp vanilla extract Raise oven temp. to 425. In a bowl cream the cream cheese and sugar until light and fluffly. About 5 minutes. Add eggs and yolks and mix well. Add sour cream, lemon, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes then turn oven temp. down to 225 degrees and bake another 1 hour 15 minutes. Then turn oven off and open the oven door all the way and let the cheesecake sit in the oven for another 30 minutes. Then set on the counter to cool for 2-3 hours and then cover and refrigerate overnight. Raspberry Sauce: In a medium sauce pan combine 2 cups of frozen raspberries with about 1/3 cup of sugar (more sugar if you like them sweeter) Cook them for about 4-5 minutes oven med heat or until they start to become juicy. Let them cool and serve them on top of each slice of cheesecake.