Citrus Cheesecake with Berries

Citrus Crust (See Below)
5 packages (8 ounces each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping (heavy) cream
3/4 cup whipping (heavy) cream
1/2 cup fresh raspberries

Make Citrus Crust. Beat cream cheese, sugar, flour, orange peel, lemon peel and salt in large bowl with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust (pan will be full). Bake 20 minutes.

Reduce oven temperature to 300 degrees. Bake about 35 minutes longer or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Turn off oven and leave cheesecake in oven 15 minutes. Cool in pan on wire rack 15 minutes.

Run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.

After chilling cheesecake, run metal spatula along side of cheesecake to loosen; remove side of pan. Beat 3/4 cup whipping cream in chilled small bowl with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Garnish with raspberries. Store covered in refrigerator. makes 12 servings

Citrus Crust