For crust: mix all ingredients until dough forms. Press in bottom of ungreased 9� springform pan. Bake 10 to 12 minutes or until edges are golden brown.
Heat oven to 400�. Bake crust and cool. Reduce oven to 325�. Beat cream cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy. While mixer is running on low speed, beat in eggs. Beat on medium speed 1 minute, scraping bowl occasionally. Fold in raspberries. Spread mixture over crust. Bake about 55 minutes or until center is set. Cool 30 minutes on wire rack. Refrigerate at least 3 hours. Remove side of pan.