1 cupchocolate cookie crumbs 3 tablespoonswhite sugar 1/4 cupbutter, melted (10 ounce) packagefrozen raspberries 2 tablespoonswhite sugar 2 teaspoonscornstarch 1/2 cupwater 2 cupswhite chocolate chips 1/2 cuphalf-and-half cream 3 (8 ounce) packagescream cheese, softened 1/2 cupwhite sugar 3eggs 1 mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. 2.In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, until sauce is thick. Strain sauce through a mesh strainer to remove seeds. 3.Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. 4. mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. 5.Bake for 55 to 60 minutes, or until filling is set. Cool, refrigerate for 8 hours before removing from pan.