Raspberry Cheesecake

This cheesecake is the best plain cheesecake I've ever made. It's creamy, rich, and not too sweet. The lemon zest gives it tremendous flavor if you don't want to make the sauce.

The original recipe is from Ina Garten, but after making it four times, I've changed it quite a bit. It doesn't matter if you use a 9-inch or 10-inch pan. The baking instructions are great - the cheesecake never cracks and slices beautifully. Make it at least 24 hours in advance.

1 package Oreos
4 T. butter, melted
1 T. sugar
5 packages cream cheese
1 3/4 c. sugar
6 eggs
2 egg yolks
1/4 c. sour cream
1 T. lemon zest
1 1/2 t. vanilla
1 c. strawberry jelly or seedless raspberry preserves
1 16 oz. package frozen raspberries

1. Process Oreos into crumbs in a food processor. Mix with melted butter and one T. sugar. Press into the bottom of a nine- or ten-inch springform pan. Bake at 350 for 8 minutes. Cool.

2. Mix cream cheese with sugar until smooth - about five minutes - on high speed. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Preheat oven to 450.

3. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

4. To make sauce, heat jelly in microwave until melted. Mix in berries. Add sugar if the sauce is too tart. You can cover the top of the cheesecake with raspberry sauce or serve it on the side.