Zwieback crust
4 (8 oz.) pkgs. cream cheese, softened
1 3/4 c. sugar
1 tbsp. flour
3 tbsp. raspberry liqueur
2 tsp. finely shredded orange peel
1 tsp. vanilla
4 lg. eggs
1 1/2 c. fresh or frozen loose-packed raspberries
Raspberry Sauce

ZWIEBACK CRUST:

Combine: 3 tbsp. sugar 4 tbsp. butter, melted

RASPBERRY SAUCE:

In blender or processor combine: 1/2 c. sugar 1 tbsp. lemon juice 1 tbsp. raspberry liqueur

Cover and blend until smooth. Sieve to remove seeds. Makes 1 cup.

Prepare crust. Press onto bottom and 2 inches up sides of a 10 inch springform pan. Bake in a 325 degree oven for 5 minutes.

For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry, liqueur, orange peel and vanilla with electric mixer on low speed just until combined. Add eggs all at once. Beat just until combined. Gently fold in raspberries by hand.

Pour mixture of cream cheese into crust lined pan; set pan in a 15x10x1 inch baking pan. Bake in a 325 degree oven for 1 hour 15 minutes to 1 1/2 hours or until center appears set. Remove from oven. Cool on wire rack. Chill overnight or until serving time. Garnish with raspberries and mint if desired. Pass the raspberry sauce.