2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
3 tablespoons sugar
Raspberry Sauce:
2 1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
Filling/Topping:
3 8 ounce packages cream cheese, softened
1/2 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 egg whites
1 cup whipping cream
2 to 3 tablespoons orange juice
1 1/2 cups fresh or frozen unsweetened raspberries, thawed
Combine the first three ingredients; press into bottom and 1 1/2 inches up sides of a greased 9 inch 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 cheese, 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 cup raspberry sauce; cover and refrigerate remaining sauce. Carefully spoon remaining filling over sauce. Bake at 375F for 35 to 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. 12 to 16 servings.
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