Gather all ingredients except milk, pudding and raspberries on counter and allow to come to room temperature.

Preheat oven to 300 degrees Fahrenheit. Coat springform pan with butter.

Mix graham cracker crumbs, sugar, and melted butter until well blended . Press mixture into buttered springform pan. 

Mix cream cheese and butter in large bowl with electric mixer until well blended.

Add one egg, blend into batter completely. Repeat with each egg.

Mix in sour cream.

Add sugar, cornstarch, vanilla and lime juice. Beat for 2 minutes or until smooth.

Pour into springform pan. Place springform pan in large roasting pan and fill with water, at least half way up sides of spring-form pan.

Bake at 300 degrees for 2 hours or until top of cake is lightly browned. (Mine took an extra 15 minutes)

Remove from oven and allow to cool. Loosen springform pan and place covered in refrigerator until ready to decorate.

Prepare pudding with 1 cup of milk, beating until smooth. Chill.

When cheesecake is completed cooled, spread pudding over top.

Place red raspberries in swirl design around top of cake. Serve