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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.

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