Creamy

2 tablespoons butter or margarine -- melted

2 tablespoons sugar

1/4 teaspoon ground cinnamon

16 ounces cream cheese -- softened

3/4 cup sugar

1 teaspoon vanilla extract and grated lemon rind

3 eggs

1 cup sour cream

Raspberry Glaze: 10 ounces raspberries, frozen

thawed, drain, and reserve juice 2 tablespoons sugar

1 tablespoon cornstarch

2 teaspoons framboise or kirsch

clear raspberry cherry brandy

350 degrees. To prepare cheesecake, mix crumbs, melted butter, and sugar-cinnamon mixture. Press evenly and firmly over bottom of an

8 1/2 to 9-inch springform pan. Bake until lightly browned (8 to 10 minutes). Beat cream cheese until fluffy. Gradually beat in sugar; then beat in vanilla and lemon rind. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour mixture into cooled crust. Bake at

350 degrees until knife inserted near center comes out clean (50 to 60 minutes). Turn off oven and let cheesecake stand in oven with door ajar for 30 minutes. Cool. To prepare Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and about half of the berries. Bring to a boil, stirring, and cook until thickened and clear. Strain to remove seeds. To strained sauce add framboise and reserved berries. Cool to room temperature. Spread with Raspberry Glaze over cheesecake. Chill at least

3 hours or overnight.