INGREDIENTS

For the crust:
3/4 cup flour
2 1/2 tablespoons sugar
1 egg, beaten slightly
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract

For the filling:
24 ounces cream cheese
3/4 cup sugar
5 tablespoons sour cream
5 teaspoons flour
4 eggs
1 egg yolk
1/2 cup frozen limeade concentrate, thawed
1/4 cup lime juice
1 teaspoon vanilla extract
green food coloring, optional

For the Glaze:
1/2 cup frozen limeade concentrate, thawed
4 teaspoons lime juice
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon finely shredded lime peel
 
Fresh lime slices for garnish, if desired

For the sauce:
6 tablespoons sugar
1/4 cup water
1 pint red raspberries
1/2 teaspoon lemon juice
superfine sugar

DIRECTIONS:
 

For the crust:
In medium bowl stir together flour and sugar.  Add egg, butter or margarine, and vanilla extract.  Beat with an electric mixer till well combined.  With generously greased fingers, press the dough evenly onto the bottom of a greased 9-inch springform pan.  Bake at 350 degrees F. for 12 to 15 minutes or till lightly browned.  Remove from oven and set aside.

For the filling:
In a large bowl combine cream cheese, sugar, sour cream, and flour.  Beat with an electric mixer till smooth.  Add eggs, and egg yolk, one at a time, beating well after each addition.  Beat in the limeade concentrate, lime juice and vanilla extract.  Stir in green food coloring, if desired.  Pour the cream cheese mixture over the crust.Bake at 350 degrees F. for 15 minutes.  Lower the temperature to 200 degrees F. and bake for 1 hour and 10 minutes or till the center no longer looks wet and shiny.  Remove the cake from the oven and run a knife around the inside edge of the pan.

For the glaze:
In a small sauce pan stir together limeade concentrate, lime juice, cornstarch, honey and lime peel.  Cook and stir till thickened and bubbly.  Cook and stir 2 minutes more.  Pour over cheesecake.  Garnish with lime slices.  Chill till serving time.  Makes 12 to 18 slices.

For the sauce:
Combine the sugar and water in a saucepan and heat, stirring until the sugar has dissolved.  Add the berries and simmer for 3 minutes.  Puree the mixture in a blender or food processor.  Strain it through a fine sieve into a bowl..  Add the lemon juice and a little superfine sugar to taste.  Cover and chill.

To serve:
Spoon a pool of raspberry sauce on individual dessert plate.
Place slice of cheesecake on sauce.  Garnish with thinly sliced lime slices and whole raspberries, if desired.