Combine cookie crumbs with butter and press into bottom of 9 inch spring form pan. Refrigerate. Preheat oven to 325°F. Beat cream cheese in a bowl until smooth. Gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add lime peel and juice, beating until smooth. Pour into prepared crust. Bake 55-65 minutes or until edges are somewhat firm and center jiggles slightly when pan is moved. Turn oven off and let cheesecake stand in oven 30 minutes with door open slightly. Remove from oven and let stand 10 minutes. Remove sides of pan and cool to room temperature on wire rack. Refrigerate overnight or up to 3 days. Sauce Drain raspberries, reserving syrup. Add water to syrup to make 3/4 of a cup. Combine syrup mixture and cornstarch in a saucepan and mix well. Add jelly and simmer over medium heat 4-5 minutes, stirring until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Serves: 12 people