Combine the chocolate wafer crumbs, melted butter and 3 tablespoons of sugar and mix. Press into bottom about 1 1/2 inches up the sides of a greased 9 inch springform pan. A little oil on your fingers helps to keep the crust from sticking to your fingers. Chill 1 hour or until firm.
Puree raspberries in a blender or food processor. Press raspberries through a sieve and discard seeds. Add water to raspberries juice if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry juice and bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat and stir in lemon juice Set aside.
In a mixing bowl, beat cream chese, sugar, flour and vanilla until fluffy. Add egg whites beat on low just until blended. Stir in Whipping cream. Pour half into crust. Top with 3/4 c raspberry sauce. Cover and refrigerate remaining sauce. Carefully spoon remaining filling over 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 1 hour.
Refrigerate until set. Add orange juice to chilled raspberry sauce and gently fold in raspberries. Spoon over Raspberry Ribbon Cheesecake.