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1
Combine all ingredients for crust and press into the bottom and 1- 1/2 inches up the sides of a greased 9- inch springform pan.
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2
Chill crust for one hour or until firm.
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3
To make raspberry sauce, puree 2- 1/2 cups of raspberries in a blender.
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4
Press pureed raspberries through a sieve in order to remove seeds; discard seeds.
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5
Add water to pureed raspberries, if necessary, to measure 1 cup.
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6
In a saucepan, combine sugar and cornstarch.
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7
Stir in pureed raspberries; allow mixture to come to a boil.
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8
Boil for 2 minutes, stirring constantly.
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9
Remove saucepan from heat; stir in lemon juice and set aside.
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10
In a large mixing bowl, beat cream cheese, sugar,flour, and vanilla until fluffy.
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11
Add egg whites; beat on low speed until just blended.
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12
Stir in whipping cream.
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13
Pour half of the cream cheese mixture in to the crust.
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14
Top cream cheese with 3/4 cup of the raspberry sauce.
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15
(Cover and refrigerate remaining sauce) Spoon the remainder of the cream cheese mixture over the top of the raspberry sauce.
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16
Bake at 375 degrees for 35- 40 minutes or until center of the cheesecake is almost set.
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17
Remove from oven; immediately run a knife around the edge of the pan to loosen crust.
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18
Cool cheesecake on a wire rack for 1 hour.
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19
Refrigerate cheesecake overnight.
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20
To make topping, add orange juice to the refrigerated raspberry sauce.
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21
Gently fold in raspberries.
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22
Spoon over cheesecake.
