Lemon Cheesecake with Fruit

1 1/4    cups graham cracker crumbs
1/4    cup sugar
1/4    cup butter, melted
2    packages (8 ounces each) cream cheese, softened
1    can (14 ounces) sweetened condensed milk
3    eggs
1/4    cup fresh lemon juice
1    teaspoon vanilla extract
1    orange, peeled and separated
8    raspberries
3    mint leaves, for garnish

    Preheat oven to 350 F.
    In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.
    In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.
    Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.
    Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves.