At least 24 hours in advance: Mix 2 c. sugar with 2 tbsp. jasmine tea leaves. Seal airtight, and let infuse until ready to use. This will provide enough sugar for the cheesecake and sauce.

Butter and line with paper an 8" springform pan. Wrap the outside well in 2 layers of foil, and set inside a pan deep enough hold 1" water. Toss shortbread crumbs with butter; pat them into bottom and slightly up sides of the pan. Preheat oven to 350°F.

Sift sugar to remove tea leaves (optional). In a large mixing bowl, beat together cream cheese, sugar, and salt until very smooth. Beat in cornstarch, if using. Beat in eggs one at time, scraping sides of bowl down between each egg and beating thoroughly between each addition. Add the tea and vanilla and beat well. Finally, beat in sour cream until just blended.

Pour batter into prepared springform pan. Pour very hot water into larger pan until it comes 1" up the sides of the springform. Bake 45 min., then turn oven off: do not open to check during baking. Let the cheesecake rest in the oven for 1 hour without opening, then remove it from the water bath and let cool on a rack for another hour. Refrigerate overnight.

Sauce:

In a fine mesh sieve over a deep bowl, allow raspberries to thaw completely. Press out as much juice as possible. Carefully cook down to 1/4 c. Push crushed raspberries through the finest sieve or mill screen you have to remove as many seeds as possible. You should have about 1 c. of puree. Mix puree with the reduced juices and tea. Taste for sweetness and adjust with remaining infused sugar. A few drops of lemon juice may also be used if desired.

Unmold the cheesecake carefully, and serve with raspberry jasmine sauce.