1 cup shortbread cookie crumbs (about 15 cookies)
2 tbs. butter or margarine (melted)
24 oz. cream cheese, softened
1 cup sugar
3 eggs
1 tbs. grated lime peel (optional)
1/4 cup lime juice
1 pkg. (10 oz.) frozen raspberries in syrup (thawed)
1 tbs. cornstarch
1/2 cup red currant jelly

Combine cookie crumbs with butter or margarine and press into bottom of 9" springform pan; refrigerate.

In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, 1 at a time, blending until smooth. Add lime juice and lime peel (if desired), beating until smooth. Pour over prepared crust. Bake at 325 degrees for 55-65 minutes or until set.

To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. After turning 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, let cool to room temperature on wire rack. Refrigerate

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 with sauce.