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Raspberry Ribbon Cheesecake

CRUST
2 cups chocolate wafer crumbs
1/3 C butter or margarine, melted
3T sugar

RASPBERRY SAUCE
2-1/2 C fresh or frozen raspberries, thawed
2/3 C sugar
2T cornstarch
2 t lemon juice

FILLING TOPPING
3 Packages (8OZ each) cream cheese, softened
1/2 C sugar
2 T all-purpose flour
1 t vanilla extract
2 egg whites
1 C whipping cream
2-3 T orange juice
unsweetened raspberries, thawed






List of Ingredients



• 2 cups chocolate wafer crumbs
  
• 1/3 C butter or margarine, melted
  
• 3T sugar
  
• 2-1/2 C fresh or frozen raspberries, thawed
  
• 2/3 C sugar
  
• 2T cornstarch
  
• 2 t lemon juice
  
• 3 Packages (8OZ each) cream cheese, softened
  
• 1/2 C sugar
  
• 2 T all-purpose flour
  
• 1 t vanilla extract
  
• 2 egg whites
  
• 1 C whipping cream
  
• 2-3 T orange juice
  
• unsweetened raspberries, thawed
  






Instructions



1. Combine the first three ingredients: press into bottom and 1-1/2 in. up sides of a greased 9 inch springform pan. Chill one hour or until firm.
   
   
2. Puree respberries in a blender and 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.
   
   
3. In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy. Add egg whites:beat on low just until belended. Stir in cream. Pour half into crust. Top with 3/4 C raspberry sauce (cover remaining sauce). Carefully spoon remaining filling over sauce.
   
4. Bake 375 degrees for 35-40 minutes. or until center is nearly set. Remove from oven; immediately run a knife around pan to loosend crust.
   
5. Cool on wire rack for 1 hour.
   
6. Refridgerate overnight.
   
7. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
   
8. Yeilds 12-16 servings
   






Final Comments


This is a real winner. So many people have commented on how good it is. Not hard to do.