Desserts Cheesecake: Raspberry 04 by Recipe Cottage

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	Raspberry 04

		Raspberry Ribbon Cheesecake 2 cups chocolate wafer crumbs 1/3 cup butter or margarine, melted 3 tablespoons sugar 2-1/2 cups fresh or frozen unsweetened raspberries, thawed 2/3 cup sugar 2 tablespoons cornstarch 2 teaspoons lemon juice 3 packages (8 ounces each) 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 in. up 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 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 375 degrees F 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 ovenight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake. Yield: 12-16 servings.