Grandma's Raspberry Sauce:
Thaw one 10-oz package of frozen, unsweetened raspberries in the refrigerator overnight. Put the thawed raspberries in a medium saucepan and crush with a potato masher. Add 1/2 cup currant jelly and 1 Tbsp cornstarch to the saucepan. Cook over medium heat until thickened, then for an additional minute. Off heat, stir in 1 tsp vanilla extract, 1 Tbsp fresh lemon juice and a dash of salt. Strain out seeds and cool. Place waxed paper directly on the sauce and refrigerate until chilled.
I poured the whole amount over my cheesecake and let it run down the sides. Then I topped it all with fresh raspberries.