CRUST:

3/4 c. graham cracker crumbs
2 tbsp. sugar
3 tbsp. melted corn oil butter (butter, if you wish)

FILLING:

12 oz. Neuchatel cheese (cream cheese with less fat)
1/3 c. sugar
6 oz. Egg Beaters (3 egg equivalent)
3 tbsp. lime juice (fresh)
2 tsp. grated lime rind

TOPPING:

3/4 c. sour cream (there is just no substitute when cooking)
1 tsp. sugar
1 tsp. lime juice

GARNISH:

Rind of 1 lg. lime, julienned
1/3 c. sugar

RASPBERRY SAUCE:

10 oz. pkg. frozen raspberries in syrup, thawed
Lemon juice to taste

CRUST: Combine graham cracker crumbs, sugar and melted butter. Press mixture onto bottom and halfway up the side of a 6 1/2" to 7" springform pan. Chill the pan.

FILLING: In a large bowl, cream the cheese with an electric mixer. Add the sugar and beat the mixture well. Add Egg Beaters, 2 ounces at a time (1 egg at a time), beating well after adding each. Beat in lime juice and rind. Spoon into springform pan, smooth the top and bake in preheated 325 degree oven for 45 minutes. Remove pan, filling will probably appear to not be set.

TOPPING: Mix together the sour cream, sugar and lime juice. Spread evenly over the cheese cake and bake for 8 to 10 more minutes. Remove from oven and cool on a rack. Chill overnight.

GARNISH: In a small saucepan boil some water. Blanch the julienned lime rind for 1 minute. Drain. In the same saucepan combine rind, sugar and 1/4 cup water. Bring to boil over moderate heat, stirring until sugar is dissolved. Boil for 4 to 6 minutes until rind is translucent and liquid is reduced. Add 1/4 cup more water and bring to boil again. Strain the mixture and discard the liquid. Let the rind cool and arrange decoratively on cake.

RASPBERRY SAUCE: Puree thawed raspberries with syrup. Press through a fine sieve to remove bulk of solids, then put in damp cheesecloth and squeeze well to extract raspberry syrup. Add lemon juice to taste.

TO SERVE: Spread some raspberry sauce on a dessert plate and add a slice of cheesecake.