Meanwhile, make Raspberry Sauce. Add enough water to reserved syrup to make 1 1/4 cups. In 2-quart saucepan, mix sugar and cornstarch until smooth. Stir in syrup mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; remove from heat. Into bowl, strain sauce through strainer to remove seeds. Refrigerate; serve with cheesecake.