Beat 2 pounds softened cream cheese until light, scraping bowl often. Add 1 3/4 cups sugar slowly. With mixer still running, add 1 tablespoon flour, then 4 eggs, one at a time followed by 1/2 teaspoon vanilla and 2 tablespoons Grand Marnier.

Remove from mixer and add 1 1/2 teaspoons finely grated orange rind and gently fold in 1 cup raspberries. Coat inside of lightly buttered 10 inch springform cheese cake pan with finely ground almonds. Pour batter into pan; set pan on sheet of tin foil. Pull foil up around and above sides of pan and fold into collar. Set in pan with 1/2 inch boiling water; bake at 325 for 1 1/4 to 1 1/2 hours - until set. (Cover with foil if it starts to brown.)

Remove foil collar, let rest 10 minutes. Make topping by mixing 3 1/2 tablespoons sugar and 1 teaspoon vanilla into 1 cup sour cream. Pour topping over cheese cake and return to 325 F. oven for 10 minutes. Cool. Chill at least 3 hours, preferably overnight.

Just before serving, cover sides with thinly sliced almonds and garnish each piece with a raspberry set in a whipped cream rosette. (For all of you fancy chefs...)

Cut with dry hot knife; wipe blade after each cut and run hot water over blade periodically to keep it hot. Serves 10 to 12.