Raspberry Ribbon Cheesecake
| Yield: | 12 Servings |
| Categories: |
| 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 | pk | (8 oz) cream cheese; softened |
| 1/2 | c | Sugar |
| 2 | tb | All-purpose flour |
| 1 | ts | Vanilla extract |
| 2 | Egg whites | |
| 1 | c | Whipping cream |
| 2 | tb | Orange juice |
| 1 1/2 | c | Fresh or frozen unsweetened raspberries; thawed |
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