1
: Preheat oven to 325°F (160°C).
: Crust:
2
: Combine graham wafer crumbs, oats and butter in small bowl. Press firmly onto bottom of 8-9" (20-23 cm) round greased and floured or non-stick springform pan.
: Filling:
3
: Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. Beat in remaining ingredients (except raspberries).
4
: Pour batter into prepared pan, drop in raspberries and bake in preheated oven until center is almost set, about 1 hour. Cool 10 minutes in pan. With thin knife, carefully loosen cheesecake from side of pan. Cool completely in pan on wire rack. Chill 4 hours or overnight. Garnish with additional berries if desired.