Tina's Million Dollar Raspberry Sauce
3 cups raspberries (fresh or frozen, thawed)
1/3 cup sugar
1 1/4 teaspoon cornstarch
Place half of raspberries (juice and all) in a food processor and and puree until smooth. Press berries through a mesh strainer (throw away the seeds left in the strainer). Repeat with the rest of the berries. You should have 1 1/4 cups strained puree. Stir sugar and cornstarch together in a saucepan. Whisk in raspberry puree. Cook and stir over medium heat until thick and bubbly. Cook and stir for two minutes more. Transfer to a bowl and chill for about an hour. Pour over cheesecake before serving.