Baked raspberry cheesecake

I use the BBC Goodfood website quite often as inspiration for new recipes. On the home page this recipe pops up each time as one of their highest rated recipes. I had also tried it at a friends house some years ago, so I knew it was good. It was fairly simple to make as far as cheesecakes go, no baking in a water bath. The only thing I would say is that it took much longer than the 40 mins that the recipe stated. I must have put it in to cook for another 20 minutes longer. I tested the centre with a skewer and when it came out clean was satsified it was ready.
Don't think about the calorie content.

Ingredients
Serves 8
8 digestive biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
vanilla extract

2 eggs, plus 1 yolk
142ml pot soured cream
300g raspberries
icing sugar

Method

Heat the oven to 180C. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.