1 c. all-purpose flour
1/4 c. sugar
1 tsp. grated lemon peel
1/4 c. butter, softened
1 egg yolk
1/2 tsp. vanilla
Cream Cheese Filling (below)
Rosy Raspberry Topping (below)

In small bowl, stir together flour, sugar and lemon peel. Thoroughly blend in butter. Stir in egg yolk and vanilla. Mix with fork or fingers until dough holds together. Press 1 cup of the dough on bottom of greased 9x3 inch springform pan. Cover remaining dough with plastic wrap and set aside. Bake in preheated 400 degree oven until lightly browned, 8 to 10 minutes. Cool on wire rack until pan is cool enough to handle.

Press reserved dough around sides of pan to height of 2 1/2 inches, joining sides to baked bottom crust. Pour in Cream Cheese Filling (see recipe). Bake in preheated 500 degree oven for 10 minutes. Reduce heat to 250 degrees and bake until cake tester inserted in center comes out clean, add additional 50-60 minutes. Cool on wire rack. Spread cooled Rosey Raspberry Topping (see recipe) on top. Refrigerate until firm, at least 8 hours or overnight.

To serve, remove rim of pan and cut into wedges.

CREAM CHEESE FILLING:

5 (8 oz.) pkg. cream cheese, softened
1 3/4 c. sugar
3 tbsp. flour
2 tsp. grated lemon peel
1/4 c. whipping cream
2 tsp. vanilla
5 eggs
2 egg yolks

In a large mixing bowl, beat together cream cheese, sugar, flour, lemon peel and vanilla at high speed until fluffy. Add eggs and egg yolks, one at a time, beating well after each addition. Blend in cream.

ROSY RASPBERRY TOPPING:

1 (12 oz.) pkg. frozen slightly sweetened raspberries
Water
2 tbsp. sugar
2 tbsp. cornstarch
1/3 c. maple syrup

Drain raspberries, reserving syrup. Set aside. Add water to syrup, if necessary to make 1/2 cup. Set aside.

In small saucepan, stir together sugar and cornstarch. Stir in reserved raspberry liquid and maple syrup. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Stir in reserved raspberries. Cool to room temperature.