Tangy Lemon Cheesecake (Tara)

2 1/2 cups crushed gingersnap cookies
1/3 cup melted butter

Filling:
3 pkgs (8oz) cream cheese softened
1 cup sugar
3 eggs, lightly beaten
2 tbsp lemon juice
1 tbsp vanilla extract

Sauce:
1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
2 tbsp butter
1/4 cup lemon juice
1 tbsp grated lemon peel

Combine cookie crumbs and butter, press into the bottom  and 2 inches up the sides of a 9inch springform pan. ( I didn't go up the sides,but had crumbs leftover). In a large bowl, beat cream cheese and sugar until light and fluffy.  Add eggs, beat on low speed just until combined. Beat in lemon juice and vanilla.  Pour onto crust.  Place pan on a baking sheet. Bake at 350 for 35-40 minutes or until center is almost set. Cool on wire rack for 10 minutes.  Carefully run knife around the edge to loosen. Cool 1 hr. longer.  In a small saucepan, combine sugar and cornstarch.  Stir in water until smooth.  Bring to a boil.  Reduce heat, cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat, stir in the butter, lemon juice and lemon peel.(Store in fridge, may need to warm when serving)  Serve sauce over cheesecake when ready to eat.

Raspberry Sauce:  350g frozen raspberries(1/2 to 3/4 of the 600g bag)
                            1/3 cup sugar
Boil down on stove , great ontop of this cheesecake on it's own or combined with the lemon sauce.