1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted

FILLING:

3 (3 oz.) pkg. cream cheese, softened
1 c. sugar
3 eggs, separated
1 tsp. vanilla extract
1 c. whipping cream
Whipped raspberry sauce (recipe below)

Make crust; set aside and chill.

Beat cream cheese in large mixing bowl until light and fluffy. Gradually add sugar, beating well. Beat egg yolks until thick and lemon colored. Stir in vanilla. Add to cream cheese mixture, beating well.

Beat egg whites (at room temperature) until stiff peaks form. Fold into cream cheese mixture. Fold in whipped cream. Pour into prepared crust. Cover cake and freeze until firm. Remove cheesecake from freezer 10 minutes before serving. Spoon raspberry sauce over each serving.

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries, thawed & undrained
1 1/2 tsp. cornstarch
1 tsp. sugar

Combine berries, cornstarch and sugar in a saucepan. Cook over low heat, stirring constantly, until smooth and thickened. Put mixture in blender and mix until smooth. Cool.