Raspberry Ribbon Cheesecake

== Description ==
Contributed by Catsrecipes Y-Group
== Ingredients ==
* 2 cups chocolate wafer crumbs
* ⅓ cup butter or margarine, melted
* 3 tablespoons sugar
* 2½ cups fresh or frozen unsweetened raspberries, thawed
* ⅔ cup sugar
* 2 tablespoons cornstarch
* 2 teaspoons lemon juice
* 24 ounces softened cream cheese
* ½ cup sugar
* 2 tablespoons all purpose flour
* 1 teaspoon vanilla extract
* 2 egg whites
* 1 cup whipping cream
* 2 to 3 tablespoons orange juice
* 1½ cups fresh or frozen unsweetened raspberries, thawed
== Directions ==
# Combine the first three ingredients, press into bottom and 1½ inches up sides of a greased 9 inch spring form 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 ¾ cup raspberry sauce (cover and refrigerate remaining sauce).
# Carefully spoon remaining filling over sauce.
# Bake at 375°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 then refrigerate overnight.
# Add orange juice to chilled raspberry sauce, gently fold in raspberries.
# Spoon over cheesecake.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Raspberry Recipes
Category:Cream cheese Recipes
Category:Egg white Recipes
Category:Heavy cream Recipes
Category:Chocolate wafer Recipes