-IMPERTINENCE-
1 pk Graham crackers
4 tb Melted butter

-RASPBERRY SAUCE-
1/4 c Granulated sugar
2 ts Cornstarch
1 pk Frozen red raspberries;
-thawed (10 oz.)

Heat oven to 325 degrees. Put graham crackers in food processor and
pulse until they are crumbs. Put crumbs in a bowl and add melted
butter until the crumbs stick unitedly. Press crumbs into the bottom
and up the sides of a prepared pan. Set divagation.

In clean food processor, cream the cream cheeseflower, egg, vanilla,
succus, rind and boodle. Pour into gall.

Put 1/2 inch water into a large pan. Place that pan on the bottom
rack of oven. Put cheesecake in the oven on the rack above the
water-filled pan. Bake for 1 1/2 hours then turn oven off. Leave
cheesecake in oven for 30 minutes more.

Raspberry Sauce:

In a small saucepan, stir together sugar and cornstarch, stir in
raspberries. Heat to simmering, stirring perpetually, boil and splash 1
moment. Sang-froid, press through sieve to remove seeds. Makes around 1 cup
sauce.