For crust, combine wafers and butter. Press onto bottom and 2 inches up the side of a 9-inch springform pan. Set aside.
For filling, in a large bowl, beat cream cheese, sugar, flour, vanilla, and orange peel with an electric mixer until combined.
Add the sour cream, eggs, and egg yolk, beating on low speed until just combined.
Pour into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 375 degree F oven for 40 to 45 minutes or until center appears nearly set when shaken.
Cool for 15 minutes in pan on wire rack. Loosen crust from side of pan; cool for 30 minutes more. Remove side of pan and cool cheesecake completely.
Cover; chill in refrigerator for 4 hours before serving. Serve with Raspberry Sauce. Makes 12 to 16 servings.
In a small saucepan, melt seedless raspberry preserves over low heat. Stir in fresh red raspberries or frozen loose-pack, lightly sweetened red raspberries. Heat until sauce just simmers. Cool. Cover and chill in the refrigerator. Makes 1-1/3 cups.