-----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.