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.