Raspberry Ribbon Cheesecake

2 cups chocolate wafer crumbs
1/3 cups butter or margarine, melted
3 tbs.. sugar

2 1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tbs.. cornstarch
2 tsp. lemon juice

3 pkg. (8oz) cream cheese, softened
1/2 cup sugar
2 tbs.. all purpose flour
1 tsp. vanilla
2 egg whites
1 cup whipping cream
2- 3 tbs.. orange juice
1 1/2 cups fresh or frozen unsweetened raspberries, thawed

Combine the first three ingredients; press into bottom and 1 1/2 inches up sides of a greased 9 inch springform pan. Chill 1 hour or until firm.

Puree raspberries in a blender or food processor. Add water if necessary to measure one 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 cheese, 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 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully remaining filling over sauce. Bake at 375 degrees 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 a wire rack for 1 hour. Refrigerate overnight.

Add orange juice to raspberry sauce; gently fold in raspberries. Spoon over cheesecake.