Restaurant Style New York Cheesecake

Gone are the days when I used to make cheesecake with unflavored gelatin. I got ahold of a proper cheesecake cookbook and learned how to make ちゃんと chanto (Japanese for "doing things properly") cheesecake. This is the classic cheesecake made even more tempting with tart raspberry sauce. It can be made in advance and frozen. A timeless treat sure to impress.  
Crust
1 cup flour
¼ cup quick oats or rolled oats processed in a food processor
4 T sugar
2 T butter 

450g cream cheese
1¼ cup sugar
4 eggs
2 T all-purpose flour
2 t grated lemon zest
⅓ cup heavy cream

Raspberry sauce
1 cup frozen raspberries
sugar to taste

Mix together all the ingredients for the crust and press into the bottom of a lined springform pan. Bake in preheated 325°F oven for 8 minutes or until lightly brown. Cool.

Mix softened cream cheese with sugar. Blend in eggs. Add flour, zest and heavy cream. Mix until smooth. Pour over the crust. Bake in preheated 400°F oven for 10 minutes. Reduce temperature to 250°F  and continue baking for 35-40 minutes or longer until just barely set. Turn of the oven, leave the door ajar and let cool in the oven for 1 hour or longer. Chill. 

For the sauce, put frozen raspberries in a food processor. Add sugar to taste. I like it on the tart side so just a little sugar works for us.