KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

      Title: KEY LIME CHEESECAKE WITH RASPBERRY SAUCE
  Categories: Cheesecakes, Sauces
       Yield: 1 Servings
  
  
   :          Crust-----
         1 c  Shortbread Cookie Crumbs --
   :          (15 cookies)
         2 TB Butter -- melted
   :          Filling-----
        24 oz Cream Cheese -- softened
         1 c  Sugar
         3    Eggs
         1 TB Grated Lime Peel -- (about 2
   :          limes)
       1/4 c  Lime Juice
   :          Sauce-----
        10 Oz Pkg Frozen Raspberries In
   :          -Syrup-thawed
         1 TB Cornstarch
       1/3 c  Red Currant Jelly
   
   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.
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