Heat oven to 400.
Lightly grease 9-inch springforn pan with vegetable shortening.
In a bowl, mix the Crust Ingredients with a fork until dough forms; gather into a ball. Betty says press 1/3 of the Dough evenly on the bottom of the pan. I ended up using 1/2 of the dough. Place on a cookie sheet. Bake for 5-6 minutes or until light golden brown; cool. Assemble bottom and side of the pan; secure side. Press remaining dough 2 inches up side of the pan.
Heat oven to 475.
In a bowl, beat Vegan Cream Cheese, 1 3/4 Cups Sugar, 3 Tablespoons Flour, Orange Peel, Lemon Peel and Salt with an electric mixer on medium speed for about 1 minute or until smooth. Beat in Applesauce, Egg Replacer and Vegan Sour Cream on a low speed until well blended.
Bake 15 minutes.
Reduce oven temperature to 200. Bake for an additional 1 hour - no longer. Cheesecake may not appear done, but if a small area in the center seems soft it will become solid when it cools. Don't do the toothpick/bamboo skewer test. Turn off oven, leave Cheesecake in the oven 30 minutes longer. Remove from oven and cool in a pan on a wire rack away from drafts 30 minutes.
Without releasing or removing side of the pan, run a metal spatula or a butter knife carefully along the side of the Cheesecake to loosen. Refrigerate uncovered overnight at least 9 hours but no longer than 48.
Run metal spatula or butter knife carefully around the side of the Cheesecake to loosen again. Remove the side of the pan. Leave the Cheesecake on the bottom to serve.
In a saucepan, mix Sugar and Cornstarch. Stir in Water and Raspberries. Cook over a medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.