Lemon Cheesecake with Raspberries

INGREDIENTS

• 2/3 cup (150 mL) graham cracker crumbs
• 1/3 cup (75 mL) margarine, melted
• 1/2 cup (125 mL) hazelnuts, toasted and chopped
• 1 lb. (500 g) (2-8 oz. pkg.) reduced fat cream cheese
• 1/2 cup (125 mL) sugar
• 1/2 cup (125 mL) Hellmann's® Real Mayonnaise
• 4 eggs
• 1 1/2 Tbsp. (22 mL) grated lemon peel
• 2 tsp. (10 mL) vanilla extract
• 1 3/4 cups (425 mL) fresh raspberries