-----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.