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1
Preheat oven to 350.
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2
In a medium bowl, combine crust ingredients until moistened.
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3
Press into bottom and 1 inch up sides of a 9 inch springform pan. Bake for 8 minutes and cool completely.
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4
Increase oven temperature to 450.
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5
Blend cream cheese and sugar in large bowl on medium high until fluffy, about 5 minutes.
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6
Reduce speed to medium and add eggs and egg yolks 2 at a time, beating until mixed. Tip: Don't beat for too long or it incorporates too much air and the cheesecake will crack.
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7
With mixer on low, mix in sour cream, lemon zest, and vanilla. Mix and pour into crust.
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8
Bake cake for 15 minutes and then reduce oven temperature to 225. Bake an additional 1 hour and 15 minutes.
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9
Turn off oven and open oven door. Cake will not be completely set in center but leave in oven for 30 minutes.
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10
Remove from oven and let sit out for another 2-3 hours until completely cooled.
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11
Cover with plastic wrap and chill overnight in refrigerator.
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12
Remove sides of pan by carefully running a hot knife around the edges.
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13
For topping, melt jam in a saucepan over low heat.
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14
In a bowl, gently toss raspberries with jam until well mixed.
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15
Using a spoon, carefully arrange raspberries over top of cheesecake. Refrigerate until ready to serve.
