Double Raspberry Cheesecake

Just the name can make my family start drooling, Double Raspberry Cheesecake. It’s is rich yet so good. If you love cheesecake then this could be the cake for you!

2 cups packaged chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2 ½ 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
½ 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

CRUST
Combine wafer crumbs, butter, and 3 tablespoons sugar. Press onto the bottom and 1 inch up the sides of an ungreased 8 or 9 inch spring form pan. Chill while preparing filling.

RASPBERRY SAUCE
In a blender container blend the 2 ½ cups raspberries until smooth. Press through a sieve to remove seeds. Add water to sieved raspberries if necessary to equal 1 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 ¾ cup sauce; cool slightly without stirring. Cover remaining sauce and chill until serving time.

FILLING
In a large bowl combine cream cheese, ½ 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.

Pour half the mixture into crust-lined pan. Drizzle the ¾ 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 degree oven for 35 to 40 minutes or until center appears nearly set when shaken.

Cool in spring form pan on wire rack for 15 minutes. Loosen crust from sides of pan and cool 30 minutes more. Remove side of pan; cool 1 hour. Cover and chill at least 4 hours.

To serve, top cheesecake with 1 cup raspberries. Stir liqueur or juice into remaining raspberry sauce and spoon over berries.