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VANILLA CRUST:.
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Beat butter and sugar until fluffy.
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Add egg yolk, vanilla and beat; add flour and salt mix until dough forms.
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Shape into a ball, wrap in plastic refrigerate for 30 minutes.
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Press dough into the bottom of 9 3/4 to 10 inch spring form pan that has been lightly greased.
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Wrap bottom of springform pan in a double sheet of foil.
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Bake crust at 350 for 15 to 20 minutes until slightly golden.
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Remove and cool completely.
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You could also use a pre-made Oreo crust.
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CREAM CHEESE FILLING:
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Beat all the cream cheese until light and fluffy, scraping down when necessary.
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Add sugar and flour gradually.
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Add sour cream and vanilla beat until smooth.
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Add eggs one at a time, beating until just combined.
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Pour into prepared pan.
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Place into a water bath and bake at 350 for 45 minutes.
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Lower temperature to 325 for at least 30 minutes or until firm in the middle (may take an additional 45 minutes).
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Turn oven off when done and leave the cheesecake in the oven for 1 hour longer.
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Remove and cool completely.
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Refrigerate uncovered for at least 6 hours or overnight.
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RASPBERRY GRAN MARNIER SAUCE:.
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Put the jam and Gran Mariner in a bowl and mix together until it isn't lumpy, add raspberries and mix, refrigerate until serving cheesecake, spoon over each slice as desired.
