Preparation / Directions:
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.
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