Key Lime Cheesecake With Raspberry Sauce

For Crust: In medium bowl stir together flour and sugar. Add egg, butter or margarine, and vanilla extract. Beat with an electric mixer until 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 until lightly browned. Remove from oven and set aside.

For Filling: In a large bowl combine cream cheese, sugar, sour cream, and flour. Beat with an electric mixer until 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 until 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 Glaze: In a small sauce pan stir together limeade concentrate, lime juice, cornstarch, honey and lime peel. Cook and stir until thickened and bubbly.

Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lime slices. Chill until serving time.

For 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.