Ingredients
2 cups chocolate wafer crumbs1/3 cup butter, melted3 tablespoons sugarRASPBERRY SAUCE:2-1/2 cups fresh or frozen unsweetened raspberries, thawed2/3 cup sugar2 tablespoons cornstarch2 teaspoons lemon juiceFILLING/TOPPING:3 packages (8 ounces each) cream cheese, softened1/2 cup sugar2 tablespoons all-purpose flour1 teaspoon vanilla extract2 large egg whites, room temperature1 cup heavy whipping cream2 to 3 tablespoons orange juice1-1/2 cups fresh or frozen unsweetened raspberries, thawed
Preparation
Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm.
In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low speed 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 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.
