Key Lime Cheesecake with Raspberry Sauce

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℉ (160℃) 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 ¾ 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.