6 ounces chocolate wafers
24 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons pure vanilla extract
1 1/2 cups sugar, divided
1/4 cup raspberry puree (see below)
4 egg whites
To make raspberry puree, take 1 pint of fresh or frozen raspberries, process very fine in a food processor, and strain through a very fine sieve. If your springform pan has lost some of its spring, cover the bottom and halfway up the sides with foil to prevent any leaking batter from landing on the bottom of your oven and burning.