2 c. all-purpose flour
1/2 c. sugar
2 tsp. grated lemon rind
2 sticks (1 c.) unsalted butter, cut into bits
2 lg. egg yolks
1/2 tsp. vanilla

FILLING:

2 1/2 lb. cream cheese, softened
1 3/4 c. sugar
1 tsp. grated lemon rind
1/4 tsp. vanilla
3 tbsp. all-purpose flour
1/4 tsp. salt
4 lg. whole eggs
2 lg. egg yolks
1/4 c. heavy cream

TOPPING:

3/4 c. sugar
3 tbsp. cornstarch
2 tbsp. light corn syrup
3-4 drops red food coloring
3-4 c. raspberries

Make the shell: In a bowl, combine the flour, sugar and lemon rind with the butter until the mixture resembles meal. Add the egg yolks and the vanilla; mix until it forms a dough. Remove the ring from a 10 inch springform pan. Press 1/3 of the dough onto the bottom of the springform pan, bake the dough in a preheated 400 degree oven for 8 minutes and let it cool on a rack. Return the ring to the pan and pat the remaining dough onto the sides of the pan, at least 2 inches high.

Make the filling: In the bowl of an electric mixer beat the cream cheese until it is smooth and beat in the sugar, lemon rind and vanilla. Beat in the flour, salt, the whole eggs and the egg yolks, one at a time, and the cream. Pour the filling into the shell and bake the cheesecake on a baking sheet in a preheated 425 degree oven for 12 minutes. Reduce the heat to 300 degrees and bake the cheesecake for 1 hour more. (It will not be set.) Let the cheesecake cool on a rack.

Make the topping: In a saucepan combine 3/4 cup water, the sugar and the cornstarch and cook the mixture over moderately high heat, stirring, until it is thick and clear. Remove the pan from the heat and stir in the corn syrup and the food coloring. Let the topping cool until it is lukewarm. Arrange the raspberries on the cheesecake and pour the topping over them. Chill the cheesecake for at least 3 hours or overnight.