For 9 inch cheesecake
11/2 Cups digestive cookie crumbs
5 Tbsp unsalted butter melted
21/2 lb cream cheese room temperature
11/4 Cup sugar
3 Tbsp flour
5 L eggs plus 2 yolks room temperature
1 tsp vanilla
11/2tsp lemon zest
11/2 tsp orange zest
1/4 Cup sour cream
1 Cup raspberry or strawberry jelly
2 to 3 half pints fresh raspberries
Preheat oven to 500 F (260 C).
Mix the crumbs and butter well and spreadt on the bottom of a 9 inch springform pan lined with parchment paper. With your hands, make sure the crumbs are spread evenly on the bottom and about 1 inch up the sides. Chill the crust while preparing the batter.
For the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium high speed till smooth. Add the flour, and mix for another minute. Add the eggs and yolks one at a time, beating after each addition, until fully incorporated. Add thevanilla, zests and sour cream and beat thoroughly on low speed. Pour filling into pan and bake for 15 minutes, then lower the heat to 200 F (95 C) and bake for another hour or until cheesecake is just set. Transfer to a rack and let cheesecake cool completely. Cover and refrigerate overnight or for at least 8 hours.
For the topping, melt the jelly in a small pan over low heat. Add to the raspberries in a medium bowl and mix gently. Top the cheese cake with the raspberry-jelly topping and place it back in fridge till ready to serve, enjoy!