Key Lime Cheesecake with Raspberry Sauce

Ingredients

Directions

Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate.

In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth.

Pour over prepared crust. Bake at 325 F for 55 to 65 minutes or until set.

To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes.

Remove sides of pan; cool to room temperature on wire rack.

Refrigerate overnight or up to three days.

For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well.

Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.