Raspberry Ribbon Cheesecake

Crust:

2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 Tbsps sugar

Raspberry Sauce:

2-1/2 cups fresh raspberries
2 tsps lemon juice
2/3 cup sugar
2 Tbsps cornstarch

Filling/topping:

3 pkgs (8oz.) cream cheese, softened
½ cup sugar
2 Tbsps flour
1 tsp vanilla
2 egg whites
1 cup heavy whipping cream
2 to 3 Tbsps orange juice
1-1/2 cups fresh raspberries

Combine the first 3 ingredients; press into bottom and 1-1/2” up sides of greased 9” spring-form pan. Chill 1 hour or until firm. Puree raspberries in blender or food processor. Press through sieve (if desired) to discard seeds. Add water if necessary to measure 1 cup. In saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice & set aside.

In 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 ¾ cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce.

Bake at 375 degrees 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 remaining chilled raspberry sauce; gently fold in fresh raspberries. Spoon over cheesecake slices when serving. Yield: 10-12 servings.