Categories: Desserts, Cakes 
      Yield: 16 servings 
  
-----------------------------------CRUST----------------------------------- 
  2 1/2 c  Graham cracker crumbs 
    1/2 c  Butter or margarine, melted 
    1/2 c  Sugar 
 
----------------------------------FILLING---------------------------------- 
      5 pk (8 oz size) cream  cheese at 
           -room temperature 
  1 1/4 c  Sugar 
      3 T  All-purpose flour 
      2 t  Grated lemon zest 
  1 1/2 t  Grated orange zest 
    1/4 t  Vanilla extract 
      5 lg Eggs 
      2    Egg yolks 
    1/4 c  Heavy cream 
    1/4 c  Sour cream 
      1 pk (10 oz) frozen raspberries 
           -in light syrup, thawed 
      2 t  Cornstarch 
      1 pk (10 oz) frozen peach slices 
    1/4 c  Sugar 
      1    Kiwifruit, peeled & sliced 
      1    Ripe peach, peeled & sliced 
    1/4 c  Fresh raspberries 
  
  Preheat oven to 375F. Make crust: In medium bowl, using a fork, toss 
  crumbs with butter and sugar until moistened. Pour into 10" springform 
  pan. With fork, press mixture evenly over bottom and up side of pan. 
  Bake 5 minutes or until golden brown. Cool on wire rack. 
   
  Increase oven temperature to 450F. 
   
  Make filling: In large bowl of electric mixer, at high speed, beat cream 
  cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. 
  Beat in eggs and egg yolks one at a time; beat until smooth, scraping 
  bowl with spatula occasionally. Beat in cream. 
   
  Pour filling into prepared pan. Bake 10 minutes.  Lower oven temperature 
  to 250F. Bake 1 hour longer or until center is set but not firm. Remove 
  to rack; cool 2 hours. With back of spoon, spread sour cream evenly over 
  top of cake to within 1/2 inch of edge.  Refrigerate 3 hours or 
  overnight. 
   
  In food processor, puree raspberries with their syrup; pour through 
  sieve placed over medium sized saucepan. Discard seeds. Mix cornstarch 
  with puree until blended. Bring to boiling, stirring constantly; simmer 
  1 minute or until sauce is thickened and clear. 
   
  Pour raspberry sauce into small bowl. Cover and refrigerate until cold. 
  In clean food processor, puree peach slices with 1/4 cup sugar until 
  blended; pour into small bowl; set aside. Remove cake from pan; place on 
  serving dish. Spoon raspberry sauce over sour cream, covering half of 
  surface. Spread peach puree on other half. 
   
  Arrange kiwifruit and peach slices along the line where the raspberry 
  sauce meets the peach puree. Add whole raspberries as desired. Cut cake 
  into wedges to serve. Pass remaining raspberry sauce and peach puree. 
   
  Variation: Add variety to recipes that call for graham cracker crusts by 
  mixing in the flavor of your favorite cookie. In any graham cracker 
  crust regipe, use halt graham cracker crumbs and half chocolate, vanilla 
  or shortbread cookie crumbs for an interesting version of an old 
  favorite. 
   
  McCalls Cooking School/Desserts 2/Scanned & Fixed by Diane P. and Gary G.