Raspberry Vanilla Bean Cheesecake

Crust
1 1/2 cups graham cracker crumbs (approx. 12 crackers)
1/4 cup sugar
6 tbls. butter (melted)

Cheesecake
24 ounces cream cheese (3 blocks-softened)
3/4 cup sour cream
1 cup sugar
1 vanilla bean
3 eggs
1/8 tsp. salt
1 1/2 tbls. flour
zest from one lemon
2 1/2 cups raspberries
powdered sugar for dusting
whipped cream

Preheat oven to 350
Wrap foil around bottom of 9 inch springform pan. Place pan on baking sheet.
Combine graham crackers, sugar and butter. Press down and slightly up sides of pan. Bake for 5-6 minutes. Take out and set aside. Keep on baking sheet.

In large bowl, whip cream cheese until smooth. Add in sour cream, sugar, and vanilla bean that has been split down the middle and scraped. Add in eggs one at a time. Mix in salt, flour and lemon zest. Whip batter until smooth and creamy.

Pour batter over top of baked crust. Top with 2 cups raspberries. Bake for 45-50 minutes, until center is still jiggly.

Take out and leave cheesecake pan on baking sheet for 30 minutes, then place cheesecake pan on cooling rack. Let cool completely. Place in refrigerator for 2-3 hours.

When ready to serve, dust top with powdered sugar, remove ring, and cut into slices. Garnish with leftover raspberries, and top with whipped cream. ENJOY!