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Creamy Cheesecake with Raspberry Sauce

1 ½ cup finely crushed chocolate wafers

3tbsp butter, melted

3 8oz packages cream cheese

½ cup sugar

2tbsp flour

1tsp vanilla

2 egg whites

1 cup heavy cream

Raspberry Sauce:

1 12oz package frozen unsweetened raspberries, thawed

½ cup sugar

1tsp freshly squeezed lemon juice

Preheat the oven to 375°.

In a small bowl combine the crushed wafers and the melted butter. Press into the bottom of a greased 8 or 9 inch spring form pan.

In a large bowl, combine the cream cheese, sugar, flour and vanilla with an electric mixer until fluffy. Add the egg whites, beating on low until just combined.

Add in the cream with mixer on low. Pour into the crust.

Place the spring form pan on a shallow baking sheet and bake for 40-45 minutes for an 8” pan and 30-35 minutes for a 9” pan, or until the center of the cheesecake appears “nearly” set when shaken. Cool for 15 minutes.

Loosen the crust from the pan sides and cool for another 30 minutes.

Remove the spring form and cool completely. Chill at least 4 hours.

Meanwhile in a blender blend the raspberries just until smooth. Press through a sieve to remove the seeds.

In a saucepan, combine the pureed raspberries, sugar and lemon juice. Heat just until the sugar dissolves; cool. Pour into a small bowl, cover and chill.

Garnish the cheesecake with fresh raspberries and serve with the raspberry sauce.

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