Cheesecake:
     3/4  cup           finely crushed graham cracker crumbs
   2      tablespoons   butter or margarine -- melted
   2      tablespoons   sugar
     1/4  teaspoon      ground cinnamon
  16      ounces        cream cheese -- softened
     3/4  cup           sugar
   1      teaspoon      vanilla extract and grated lemon rind
   3                    eggs
   1      cup           sour cream
                        Raspberry Glaze:
  10      ounces        raspberries, frozen
                        thawed, drain, and reserve juice
   2      tablespoons   sugar
   1      tablespoon    cornstarch
   2      teaspoons     framboise or kirsch
                        clear raspberry cherry brandy
Preheat oven to 350 degrees. To prepare cheesecake, mix crumbs, melted butter,
and sugar-cinnamon mixture. Press evenly and firmly over bottom of an 8 1/2 to
9-inch springform pan. Bake until lightly browned (8 to 10 minutes). Beat
cream cheese until fluffy. Gradually beat in sugar; then beat in vanilla and
lemon rind. Add eggs, one at a time, beating well after each addition. Blend
in sour cream. Pour mixture into cooled crust. Bake at 350 degrees until knife
inserted near center comes out clean (50 to 60 minutes). Turn off oven and let
cheesecake stand in oven with door ajar for 30 minutes. Cool. To prepare
Raspberry Glaze, in a small saucepan combine juice with sugar, cornstarch, and
about half of the berries. Bring to a boil, stirring, and cook until
thickened and clear. Strain to remove seeds. To strained sauce add framboise
and reserved berries. Cool to room temperature. Spread with Raspberry Glaze
over cheesecake. Chill at least 3 hours or overnight.