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DOUBLE RASPBERRY
CHEESECAKE

Prep:1 hour
Bake: 35 minutes
Cool: 1 hours
Chill: 4 hours
Makes: 12 servings
Oven: 375

2 cups packaged chocolate wafer
crumbs
1/3 cup butter, melted
3 tablespoons sugar
2 1/2 cups fresh or lightly sweetened,
frozen red raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 8-ounce packages cream cheese,
softened
1/2 cup sugar

2 tablespoons all-purpose flour
1 teaspoon vanilla
2 egg whites
1 cup whipping cream
1 cup fresh or lightly sweetened
frozen red raspberries, thawed
2 tablespoons raspberry liqueur or
orange juice

1. For crust, combine wafer crumbs, butter and 3 tablespoons sugar. Press onto 1 inch up the sides of an ungreased spring form pan. Chill while preparing filling.

2. For raspberry sauce, in a blender blend the 2 cups raspberries until smooth.
Press through a sieve to remove seeds. Add water to sieved raspberries if necessary to equal one cup.
Combine 2/3 cup sugar and cornstarch in a small saucepan; stir in sieved raspberries. Cook and stir
over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Stir in
lemon juice. Remove cup sauce; cool slightly without stirring. Cover remaining sauce and chill
until serving time.

3. For filling, in a large bowl combine cream cheese, cup sugar, flour, and vanilla. Beat with
an electric mixer until fluffy. Add egg whites, beating on low speed just until combined. Stir in cream.

4. Pour half the mixture into crust- lined pan. Drizzle the cup raspberry sauce over cheese mixture in pan. Carefully spoon on remaining cheese mixture, covering sauce. Place in a shallow baking pan. Bake in a 375 oven fin 35 to 40 minutes or until center appears nearly set when shaken.

5. Cool in spring form pan on wire rack for 15 minutes. Loosen crust from sides of pan and cool 30 minutes more. Remove sides of pan; cool one hour. Cover and chill at least four hours.

6. To serve, top cheesecake with one cup raspberries. Stir liqueur or juice into remaining raspberry sauce and spoon over berries.

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