Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) round cake pan; set aside.
Combine graham cracker crumbs, melted Becel® Buttery Taste margarine and hazelnuts; press into prepared pan. Chill in refrigerator until ready to use.
Beat cream cheese, sugar and Hellmann's® Real Mayonnaise in large bowl with electric mixer until smooth, about 3 minutes. Gradually beat in eggs, lemon peel and vanilla until smooth. Pour into prepared pan.
Bake 45 minutes or until almost set in center. Let cool on wire rack, then chill in refrigerator 3 to 24 hours. Top with raspberries.