• Crust:
• 6 oz. cold butter
• 1/4 c. sugar
• 1 1/4 c. pastry flour
• 3/4 c. hazelnut meal
• Cheesecake:
• 2 lbs. softened cream cheese
• 1 1/4 c. sugar
• 4 eggs
• 1/2 c. all-purpose flour
• 1/2 tsp. vanilla
• 1/3 c. cream
• 1 1/2 c. fresh raspberries, with extra for garnish

1. To prepare crust, mix ingredients with mixer until a dough ball forms, then chill for one hour.
2. Press into a buttered, nine-inch cheesecake pan with removable bottom. Crust should be 1/4-inch thick.
3. Bake at 350 degrees for ten minutes. Let cool.
4. For cheesecake, beat cream cheese until smooth.
5. Add sugar gradually and continue beating.
6. Beat in eggs one at a time. Add vanilla.
7. Beat in cream, alternating with flour, until incorporated.
8. Fold raspberries into the batter and pour into the prebaked crust.
9. Bake at 350 degrees for 50 minutes or until a knife comes out clean from the center.
10. Garnish with fresh raspberries and powdered sugar.

This was just posted today on DailyCandy.com - it's a recipe from Sweet Lady Jane in L.A. (which I find way over priced and not as good as everyone claims it is. However, if you're not paying $55 for the 9inch round cheesecake, it's bound to taste a whole lot better - so give this a try.)