2 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 pounds cream cheese, room temperature
1 tablespoon all-purpose flour
1 3/4 cups sugar
4 large eggs
1/2 teaspoon vanilla
1 1/2 teaspoons orange zest
1 cup raspberries, preferably fresh (if frozen, thawed)
Preheat oven to 325 degrees. Combine graham cracker crumbs and butter well. Press onto bottom and slightly up sides of a 9" springform pan. Beat cream cheese and sugar together until smooth. Add flour, eggs and vanilla. Beat well. Gently fold in the orange zest and raspberries. Pour batter into crust. Bake for 60 to 90 minutes. Cover with foil if cake begins to brown. When cool, garnish with whipped cream and berries, if desired.