2 c Chocolate wafer crumbs
1/3 c Butter or margarine —
Melted
3 tb Sugar
Raspberry Sauce:
2 1/2 c Fresh or frozen unsweetened
Raspberries —
Thawed
2/3 c Sugar
2 tb Cornstarch
2 ts Lemon juice
Filling/Topping:
3 8 oz pkgs cream cheese
-softened
1/2 c Sugar
2 tb All-purpose flour
1 ts Vanilla extract
2 Egg whites
1 c Whipping cream
2 tb Orange juice
1 1/2 c Fresh or frozen unsweetened
Raspberries —
Thawed
Combine the first three ingredients; press into bottom and 1 1/2 in.
up the sides of a greased 9-in. springform pan. Chill 1 hour or until
firm. Puree raspberries in a blender or food processor. Press
through a sieve; discard seeds. Add water if necessary to measure 1
cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry
juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove
from heat; stir in lemon juice and set aside. In a mixing bowl, beat
cream chese, sugar, flour and vanilla until fluffy. Add egg whites;
beat on low just until blended. Stir in cream. Pour half into crust.
Top with 3/4 c raspberry suace (cover and refrigerate remaining
sauce). Carefully spoon remaining filling over sauce. Bake at 375
for 35-40 minutes or until center is nearly set. Remove from oven;
immediately run a knife around pan to loosen crust. Cool on wire rack
1 hour. Refrigerate overnight. Add orange juice to chilled raspberry
sauce; gently fold in raspberries. Spoon over cheesecake.
Yields
12 Servings