Cheesecake

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Cheesecake

Makes 16 servings.
Ingredients:

• 2 1/2 cups graham cracker crumbs
• 1 cup butter melted
• 1/2 cup sugar
• 40 ounces cream cheese room temperature
• 1 3/4 cups sugar
• 3 tablespoons flour
• 2 teaspoons lemon zest grated
• 1 1/2 teaspoons orange zest grated
• 1/4 teaspoon vanilla
• 5 eggs
• 2 egg yolk
• 1/4 cup heavy cream
• 3/4 cup sour cream
• 10 ounces raspberries in syrup thawed
• 2 teaspoons cornstarch
• 10 ounces peach slices
• 1/4 cup sugar
• 1 peach slices
• 1/4 cup raspberries

Directions:
Toss crumbs, butter and sugar until moistened. Press onto bottom and sides of 10” spring form pan. Bake 5 minutes at 375 degrees. Increase oven to 450 degrees. Beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla. Add eggs and egg yolks, one at a time. Add heavy cream. Pour into crust and bake at 450 degrees for 10 minutes, 1 hour at 250 degrees. Cook for 2 hours.

Spread sour cream evenly over top of cake to within 1/2 inch of edge. Refrigerate 3 hours or overnight. Puree raspberries and sieve to remove seeds. Add cornstarch. Bring to boil, stirring constantly. Simmer one minute until thick and clear. Cover and refrigerate. Puree peach slices with 1/4 cup sugar. Set aside. When cake cool, remove from pan. Spoon raspberry and peach sauce on top. Garnish with peach slices and raspberries.