Raspberry Ribbon Cheesecake

RASPBERRY SAUCE
2 1/2 c Fresh or frozen unsweetened
-raspberries; thawed
2/3 c Sugar
2 tb Cornstarch
2 ts Lemon juice

FILLING/TOPPING
3 pk (8 oz) cream cheese;
-softened
1/2 c Sugar
2 tb All-purpose flour
1 ts Vanilla extract
2 Egg whites
1 c Whipping cream
2 tb Orange juice
1 1/2 c Fresh or frozen unsweetened
-raspberries; thawed

Combine the first three ingredients; press into bottom and 1 1/2 in. up the
sides of a greased 9-in. springform pan. Chill 1 hour or until firm. 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. In a mixing bowl, beat cream chese, 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 c raspberry suace (cover and refrigerate
remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375
for 35-40 minutes or until center is nearly set. Remove from oven;
immediately run a knife around pan to loosen crust. Cool on wire rack 1
hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce;
gently fold in raspberries. Spoon over cheesecake.