KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Combine cookie crumbs with butter and
• press into bottom of 9 inch spring
• form pan. Refrigerate.
• Preheat oven to 325 degrees.
• Beat cream cheese in a bowl until smooth.
• Gradually beat in sugar.
• Beat in eggs,one at a time, blending until smooth. Pour into prepared crust.
• Bake 55 to 65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved.
• Turn oven off and let cheesecake stand in oven 30 minutes with door open slightly.
• Remove from oven and let stand 10 minutes.
• Remove sides of pan and cool to room temperature on wire rack.
• Refrigerate over night or up to 3 days.
• For Sauce:.
• Drain raspberries, reserving syrup.
• Add water to syrup to make 1/2 of a cup.
• Combine syrup mixture and cornstarch in a saucepan and mix well.
• Add jelly and simmer over medium heat 4 to 5 minutes, stirring until thickened and clear. Stir in raspberries.
• Refrigerate until cold.
• Serve cheesecake with sauce over top.