—–Crust—– 1 Cup Shortbread Cookie Crumbs — (15 cookies)
2 Tbsp Butter — melted
—–Filling—– 24 Ounces Cream Cheese — softened
1 Cup Sugar
3 Eggs
1 Tbsp Grated Lime Peel — (about 2 limes)
1/4 Cup Lime Juice
—–Sauce—– 1 10 Oz Pkg Frozen Raspberries In Syrup — thawed
1 Tbsp Cornstarch
1/3 Cup 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.