-----------------------------------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.