2 c. chocolate wafer crumbs
1/3 c. butter, melted
3 Tbsp. sugar
3 c. fresh or frozen raspberries, thawed (1 cup reserved for garnish)
2/3 c. sugar
2 Tbsp. cornstarch
2 tsp. lemon juice
3 8-oz. packages cream cheese, softened
1/2 c. sugar
2 Tbsp. flour
1 tsp. vanilla
2 egg whites
1 c. heavy cream
2 Tbsp. raspberry liqueur or orange juice
1. Crust: stir together chocolate crumbs, butter, and sugar. Press onto the bottom and 1 inch up the side of an ungreased 8- or 9-inch springform pan. Chill.
2. Raspberry sauce for filling: Blend 2 1/2 cups raspberries in a blender until smooth; add water to bring the volume to 1 cup. Stir together sugar and cornstarch in a small saucepan; stir in blended raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 more minutes. Stir in lemon juice. Pour out 3/4 c. sauce and cool slightly; reserve and chill the rest for garnish.
3. Cheesecake: Combine cream cheese, sugar, flour, vanilla; beat until fluffy. Add egg whites and beat on low just until combined. Stir in heavy cream.
4. Assembly: Pour half the cheesecake mixture into the crust. Pour the 3/4 c. raspberry sauce over the cheesecake, and cover with the rest of the cheesecake mixture. Place in a shallow baking pan to catch drips and bake at 375 degrees for 35-40 minutes or until center is almost set. Cool in the springform pan on a wire rack for 15 minutes. Loosen sides of pan and cool 30 minutes more. Remove sides of pan; cool 1 hour. Chill at least 4 hours. Serve with remaining raspberry sauce mixed with the liqueur and whole raspberries.