Crust:

2 c. chocolate wafer crumbs
1/3 c. butter, melted
3 tbsp. sugar

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

Raspberry Sauce:

2 1/2 c. fresh or frozen raspberries (unsweetened), thawed
2/3 c. sugar
1 tbsp. cornstarch
2 tsp. lemon juice

Puree raspberries in a blender or food processor. Press through a sieve; discard seeds. Add water, if necessary, to measure 1 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.

Filling/Topping:

3 (8 oz. ea.) pkg. cream cheese, softened
1/2 c. sugar
2 tbsp. flour
1 tsp. vanilla
2 egg whites
1 c. whipping cream
2 to 3 tbsp. orange juice
1 1/2 c. fresh or frozen unsweetened raspberries, thawed

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 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 for 1 hour. Refrigerate overnight. Add orange juice to chilled Raspberry Sauce. Gently fold in raspberries. Spoon over cheesecake.