Preparation / Directions:
Heat oven to 325 degrees. In medium bowl, combine crust ingredients; mix well. Press mixture in bottom of ungreased 9-inch springform pan. Refrigerate.
In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed, beat in eggs one at a time, blending just until smooth. Add lime peel and juice; beat until smooth. Pour into crust-lined pan.
Bake at 325 degrees for 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. Remove from oven; let stand 10 minutes. Carefully remove sides of pan. Cool in pan on wire rack for 1 hour or until completely cooled. Refrigerate at least 4 hours or overnight.
To prepare 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 sauce with cheesecake. Store in refrigerator.