CRUST:

10 oz. chocolate cookies (Oreos, chocolate wafers, etc.)
6 tbsp. butter, melted

FILLING:

4 (8 oz. each) pkgs. cream cheese
1 cup sugar
1 tsp. vanilla
2 tbsp. flour
1 tsp. cinnamon
1/4 tsp. grated nutmeg
4 eggs
2 tbsp. grated lemon peel
juice of 1/2 lemon
3/4 cup raspberry puree

TOPPING:

3/4 cup raspberry puree
1 cup fresh (or frozen) raspberries
2 tbsp. grated lemon peel

Cream cream cheese and add sugar. Mix well. blend in vanilla, flour, cinnamon, and nutmeg. Add eggs, one at a time, mixing well after each addition. Stir in lemon peel and juice. Pour mixture onto cooled crust.

Swirl in 3/4 cups of the raspberry puree. Bake at 350°F for 45 to 55 minutes (internal temperature should register 170°F). Turn off oven and allow cheesecake to cool down with oven.

When ready to serve, put a few spoons-full of the raspberry puree on a plate, top with a slice of cheesecake. Top cheesecake with raspberries and grated lemon peel.

Serving Size: 10