Raspberry Ribbon Cheesecake

2 c Chocolate wafer crumbs

1/3 c Butter or margarine --

Melted 3 tb Sugar

Raspberry Sauce: 2 1/2 c Fresh or frozen unsweetened

Raspberries -- Thawed 2/3 c Sugar

2 tb Cornstarch

2 ts Lemon juice

Filling/Topping: 3 8 oz pkgs cream cheese

-softened 1/2 c Sugar

2 tb All-purpose flour

1 t Vanilla extract

2 Egg whites

1 c Whipping cream

2 tb Orange juice

1 1/2 c 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 chese, 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 c raspberry suace (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. Recipe By : Taste Of Home June/July `96