Recipe - Raspberry Ribbon Cheesecake

2 cup Chocolate wafer crumbs
1/3 cup Butter or margarine; melted
3 tablespoon Sugar

RASPBERRY SAUCE
2 One half cup Fresh or frozen unsweetened
raspberries; thawed
2/3 cup Sugar
2 tablespoon Cornstarch
2 teaspoon Lemon juice

FILLING/TOPPING
3 pack (8 oz) cream cheese;
softened
One half cup Sugar
2 tablespoon Allpurpose flour
1 teaspoon Vanilla extract
2 Egg whites
1 cup Whipping cream
2 tablespoon Orange juice
1 One half cup Fresh or frozen unsweetened
raspberries; thawed

Combine the first three ingredients; press into bottom and 1 One half in. up the
sides of a greased 9in. 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 Three fourths cup raspberry suace (cover and refrigerate
remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375
for 3540 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

Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 7,
1998