1. Combine the first three ingredients; press into bottom and 1 1/2 in. up the sides of a greased 9-in.

2. springform pan. Chill 1 hour or until firm.

3. Puree raspberries in a blender or food processor.

4. Press through a sieve; discard seeds.

5. Add water if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch.

6. Stir in raspberry juice; bring to a boil.

7. Boil 2 minutes, stirring constantly.

8. Remove from heat; stir in lemon juice and set aside.

9. In a mixing bowl, beat cream chese, sugar, flour and vanilla until fluffy.

10. Add egg whites; beat on low just until blended.

11. Stir in cream.

12. Pour half into crust.

13. Top with 3/4 c raspberry suace (cover and refrigerate remaining sauce).

14. Carefully spoon remaining filling over sauce.

15. 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.

16. Cool on wire rack 1 hour.

17. Refrigerate overnight.

18. Add orange juice to chilled raspberry sauce; gently fold in raspberries.

19. Spoon over cheesecake.

20. Recipe By : Taste Of Home June/July '96.