Crust:

2 c. graham cracker crumbs
6 tbsp. melted butter
6 tbsp. sugar

Mix and press into 9-inch spring-form pan.

Filling:

3 (8 oz.) pkg. cream cheese
3 eggs
1 c. sugar
2/3 c. lime juice (Key lime or lime)

Pour over crust.

Bake at 375°F for 55 to 65 minutes. Turn oven off and open oven door at least 4-inches. Leave cake in oven for 30 minutes with door open. Let cool.

Raspberry Topping:

1 (10 oz.) pkg. frozen raspberries
1 c. sugar

In saucepan, bring to a boil. Reduce heat and simmer to thicken. Cool and spread over cheesecake.