Combine the first three ingredients; press into bottom and 1-1/2 inches up the sides of a greased 9″ springform pan. Chill 1 hour or until firm.
Puree raspberries in a blender or food processor. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup.
In a saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to boil. Boil 2 minutes, stirring constantly.
Remove from heat; stir in lemon juice and set aside.
In a mixing bowl, beat cream cheese, sugar, flour and vanilla until fluffy. Add egg whites; 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.
Carefully spoon remaining filling over sauce.
Bake at 375F (approx 190 C) for 35-40 minutes or until center is nearly set.
Remove from oven; immediately run a knife around pan to loosen crust.
Cool on wire rack 1 hour.
Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over raspberry ribbon cheesecake.