1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter
5 (8 oz.) pkg. cream cheese
1 3/4 c. sugar
5 eggs
2 egg yolks
3 tbsp. all-purpose flour
1/4 tsp. salt
1/2 tsp. grated orange rind
1/2 tsp. grated lemon rind
1/4 tsp. vanilla
1/4 c. sour cream

Combine first 3 ingredients and press in bottom and sides of 10 inch spring form pan. Bake at 350 degrees for 8 minutes; then cool.

Beat cream cheese until light and fluffy. Add sugar gradually. Add eggs, one at a time beating well after each. Add egg yolks, flour, salt, orange and lemon rind and vanilla; mixing well. Stir in sour cream. Pour into pan.

Bake at 350 degrees for 45 minutes, turn oven off and let cheesecake stay in the oven for 45 more minutes, open the oven door and let it sit for and additional 45 minutes. Cool completely. Refrigerate overnight. Leave on the counter 1 hour before serving. Top with Raspberry Sauce.

RASPBERRY SAUCE:

10 oz. pkg. frozen raspberries, thawed
1 tbsp. cornstarch
1 tbsp. Kirsch or water

Combine all ingredients in saucepan and stir until thickened. Spoon over individual slices.