Raspberry Cheesecake Soufflé

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.

Filling:

24 oz. cream cheese

1 C. sour cream

1 T. vanilla extract

6 eggs

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.