3/4 c. finely crushed graham crackers
3 tbsp. melted unsalted butter
1 1/4 c. sugar
1 tbsp. fresh lemon juice
2 tsp. vanilla
1/4 c. sugar
1 tsp. vanilla
1 (12 oz.) jar red raspberry jelly
1 tbsp. cornstarch
1/4 c. pulp free orange juice
1/4 c. water
Filling: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.
Set pan on baking sheet to catch any butter than may dip out. Bake 10 inches cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several area; it will settle again, cracks will minimize and topping will cover it up.) Remove from oven and let stand at room temperature.
TOPPING: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool then refrigerate cheese cake at least 24 hours or preferably 2 to 3 days.
GLAZE: Several hours before serving, wash and hull berries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, orange juice and water and cook over medium heat stirring frequently until thickened and clear about 5 minutes. Cool to lukewarm, stirring occasionally.
Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until set.