Instructions: Heat oven to 325 degrees. Put graham crackers in food processor and pulse until they are crumbs. Put crumbs in a bowl and add melted butter until the crumbs stick together. Press crumbs into the bottom and up the sides of a prepared pan. Set aside.

In clean food processor, cream the cream cheese, eggs, vanilla, juice, rind and sugar. Pour into crust.

Put 1/2 inch water into a large pan. Place that pan on the bottom rack of oven. Put cheesecake in the oven on the rack above the water-filled pan. Bake for 1 1/2 hours then turn oven off. Leave cheesecake in oven for 30 minutes more.

Raspberry Sauce:
In a small saucepan, stir together sugar and cornstarch, stir in raspberries. Heat to boiling, stirring constantly, boil and stir 1 minute. Cool, press through sieve to remove seeds.

Makes about 1 cup
sauce.

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