RASPBERRY RIBBON CHEESECAKE RECIPE - (4.5/5)

Steps:

• CRUST: Combine the first three ingredients. Press into bottom and 1 1/2 inches up the sides of a greased 9 inch spring form pan. Chill 1 hour or until firm. RASPBERRY SAUCE: In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in lemon juice and set aside. FILLING: In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. Pour half of the filling into prepared crust. Top with 3/4 cup raspberry sauce. Cover and refrigerate remaining sauce. Carefully spoon remaining filling over sauce. Bake at 375°F for 35 to 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 to serve.