Raspberry Ribbon Cheesecake

Taste Of Home

Serving Size : 12
Categories : Cheesecakes

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 oz pkgs cream cheese -- softened
1/2 cup Sugar
2 tablespoons All-purpose flour
1 teaspoon Vanilla extract
2 Egg whites
1 cup Whipping cream
2 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
the 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 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.




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