Crust: Combine wafer crumbs, butter, and 3 tablespoons sugar, press into bottom and 1 1/2 inch sides of a greased 9 inch springform pan. Chill one hour or until firm.
Filling: Pulse 2 1/2 cups raspberries in a blender or food processor. Press through a sieve and discard seeds. Add water if necessary to measure 1 cup. In a saucepan, combine 2/3 cup sugar and cornstarch. Stir in raspberry juice, bring to a boil, and boil for 2 minutes. Remove from heat, stir in lemon juice, and set aside. In a mixing bowl, beat cream cheese, 1/2 cup sugar, flour, and vanilla until fluffy. Add egg whites and beat on low until just blended. Stir in cream. Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven and immediately run a knife around pan to loosen crust. Cool on wire rack for 1 hour. Refrigerate overnight.
Topping: Add orange juice to reserved raspberry sauce, then gently fold in 1 1/2 cups raspberries. Spoon over cheesecake.
Yield: 12-16 servings.
