Chocolate-raspberry cheesecake

1 1/4 cups granulated sugar
I cup all purpose flour
1/3 cup better, cut up
4 tsp finely shredded lemon peel
2 tsp. vanilla
3 8 or pkg cream cheese or reduced fat cream cheese (neufchatel)
2 Tbs flour
2 eggs
1 egg yolk
1/4 cup milk
1/4 cup raspberries
1 3.5 ox bar chocolate with liquid raspberry filling or two 1.45 oz bars milk chocolate broken
Sifted powdered sugar

1 Preheat oven to 375 . In food processor, combine 1/4 cup of the granulated sugar, 1 cup flour, butter, 2 teaspoons of the lemon peel, and 1 teaspoon of the vanilla.
Cover and process until fine crumbs form. Press mixture onto bottom and 1 1/2 to 2 inches up side of 8 or 9 inch spingform pan. Bake for 10 to 12 min or until lightly browned. Cool on wire rack.

2. Meanwhile, in large bowl, combine cream cheese, 2 tablespoons flour, remaining granulated sugar, and remaining vanilla. Beat with electric mixer until smooth. Add eggs and egg yolk all at once; beat on low speed just until combined. Stir in milk and remaining lemon peel.

3. Pour half of the mixture into crust-lined pan. Sprinkle with raspberries and chocolate. Pour remaining cream cheese mixture into pan.

4. Place spring-form pan in shallow baking pan. Bake for 35 to 45 min for 8 inch pan, 35 to 40 min for the 9 inch pan, or until center appears nearly set when gently shaken.

5. Cool on wire rack for 15 min. Loosen crust from side; cool for 30 min. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours. If desired, garnish with additional raspberries and sprinkle with powdered sugar.