FESTIVE RASPBERRY SAUCE:
2 10-oz. pkg. frozen raspberries, thawed 2 Tbsp. sugar 2 tsp. cornstarch
Drain raspberries; reserve sirup. Combine sugar and cornstarch; add to reserved sirup in saucepan. Cook and stir on thermostatic top burner at medium flame and 212 degrees until mixture comes to a boil and thickens; cool. Add raspberries; refrigerate. When chilled, spoon raspberry sauce over cheese cake.