Raspberry Cheesecake Soufflé
1 package (8 oz.) chocolate wafers finely crushed
1/3 C. sugar
1/4 C. melted butter
Mix all ingredients together in a small bowl. Press into the bottom of a 10 inch springform pan. Chill while preparing filling.
24 oz. cream cheese
1 C. sour cream
1 T. vanilla extract
1 1/2 C. sugar divided
1 pt. raspberries
4 egg whites
Puree raspberries and strain them. Set aside.
In a mixing bowl, add cream cheese, vanilla and sour cream. Beat until smooth.
In another bowl, add the 6 eggs and 1 cup of the sugar. Whisk for 4 – 5 minutes until fluffy. Fold in the cream cheese mixture. Divide the cream cheese mixture into 2 bowls. Add the raspberry puree to one and stir it in.
In another bowl, add egg whites. Beat until they start to form soft peaks and gradually add the remaining 1/2 cup of sugar. Beat until stiff, but not dry. Divide equally between the 2 bowls and fold them in lightly.
Into the prepared crust, pour 1/2 of the vanilla and then all of the raspberry filling. Top with the vanilla filling.
Bake in a preheated oven at 325°F. for about 1 hour. Cheesecake should have risen, and still slightly shimmies in the center. Leave cake in oven for 1 hour with the door cracked.
Chill until ready to serve.