Raspberry Ribbon Cheesecake

Contributed by Catsrecipes Y-Group

Ingredients

 * 2 cups chocolate wafer crumbs
 * ⅓ cup butter or margarine, melted
 * 3 tablespoons sugar
 * 2½ cups fresh or frozen unsweetened raspberries, thawed
 * ⅔ cup sugar
 * 2 tablespoons cornstarch
 * 2 teaspoons lemon juice
 * 24 ounces softened cream cheese
 * ½ cup sugar
 * 2 tablespoons all purpose flour
 * 1 teaspoon vanilla extract
 * 2 egg whites
 * 1 cup whipping cream
 * 2 to 3 tablespoons orange juice
 * 1½ cups fresh or frozen unsweetened raspberries, thawed

Directions

 * 1) Combine the first three ingredients, press into bottom and 1½ inches up sides of a greased 9 inch spring form pan.
 * 2) Chill 1 hour or until firm.
 * 3) Puree raspberries in a blender or food processor.
 * 4) Press through a sieve, discard seeds.
 * 5) Add water if necessary to measure 1 cup.
 * 6) In a saucepan, combine sugar and cornstarch.
 * 7) Stir in raspberry juice, bring to a boil.
 * 8) Boil 2 minutes, stirring constantly.
 * 9) Remove from heat, stir in lemon juice and set aside.
 * 10) In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy.
 * 11) Add egg whites, beat on low just until blended.
 * 12) Stir in cream.
 * 13) Pour half into crust.
 * 14) Top with ¾ cup raspberry sauce (cover and refrigerate remaining sauce).
 * 15) Carefully spoon remaining filling over sauce.
 * 16) Bake at 375°F for 35-40 minutes or until center is nearly set.
 * 17) Remove from oven, immediately run a knife around pan to loosen crust.
 * 18) Cool on wire rack 1 hour then refrigerate overnight.
 * 19) Add orange juice to chilled raspberry sauce, gently fold in raspberries.
 * 20) Spoon over cheesecake.