1. Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate.

2. In large bowl, beat cream cheese until smooth; gradually beat in sugar.

3. Beat in eggs, one at a time, blending until smooth.

4. Add remaining filling ingredients, beating until smooth.

5. Pour over prepared crust.

6. 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.

7. Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches.

8. Remove from oven; let stand 10 minutes.

9. Remove sides of pan; cool to room temperature on wire rack.

10. Refrigerate overnight or up to three days.

11. For sauce, drain raspberries, reserving syrup.

12. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well.

13. Add jelly; cook and stir over medium heat until thickened and clear.

14. Stir in raspberries.

15. Refrigerate until cold.

16. Serve cheesecake slices with sauce.