Raspberry Cheesecake

Crust
11/2 c. graham cracker crumbs (from 12 crackers)
1 Tbsp. sugar
6 Tbsp. unsalted butter (1/4 stick), melted

Filling
21/2 lbs. cream cheese, at room temperature
11/2 c. sugar
5 extra-large egg yolks, at room temperature
2 extra-large egg yolks, at room temperature
1/4 c. sour cream
1 Tbsp. freshly grated lemon peel (from 2 lemons)
11/2 tsp. pure vanilla extract

Topping
1 c. red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pts. fresh raspberries

1.  Prepare crust:  Preheat oven to 350.  In large bowl, combine graham cracker crumbs, sugar and  butter un til moistened.  Transfer to 9-in. springform pan. With hands, press crumbs into bottom of pan and about 1 inch up side.  Bake 8 minutes.  Let cool on wire rack to room temperature.
2.  Reset oven to 450.  Place springform pan on large jelly-roll pan.
3.  Prepare filling.  In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until light and fluffy.  Reduce speed to medium and add eggs and egg yolks, two at a time, beating well after each addition and scraping side and bottom of bowl occasionally.  Reduce speed to low and add sour cream, lemon peel, and vanilla.  Mix thoroughly and pour into cooled crust.
4.  Bake 15 minutes.  Reset oven to 225.  Bake 1 hour 15 minutes longer.  Turn oven off and open oven door wide.  Cake will not be completely set in center.  Allow cake to remain in oven with door open 30 minutes.
5.  Transfer cake to wire rack to cool completely, 2 to 3 hours.  Cover with plastic wrap and refrigerate overnight.
6.  Remove cake from side of pan by carefully running hot knife around outside of cake.  Leave cake on bottom of pan for serving.
7.  Prepare topping:  In 11/2- quart saucepan, melt jelly on medium-low, stirring occasionally. ((Be sure to toss the raspberries with the jelly as soon as it's melted or it won't coat them properly.  If you prefer a less sweet topping, reduce jelly to 1/2 cup.)  Transfer to large bowl, add raspberries and gently toss until well mixed.  Arrange berries on top of cake.  Refrigerate up to 1 hour.  Makes 16 servings.

Ina Garten's recipe (Barefoot Contessa)