Preparation
1. Prepare the Crust:
Preheat oven to 325°F (165°C). In a bowl, mix together the chocolate cookie crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of a greased or parchment-lined 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool while you prepare the filling and sauce.
2. Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, water, and sugar. Bring to a boil over medium heat, stirring occasionally. Add the cornstarch slurry and cook for another minute, stirring until the mixture thickens slightly. Strain the sauce through a fine mesh sieve to remove the seeds, then let it cool completely.
3. Prepare the Cheesecake Filling:
In a heatproof bowl, melt the white chocolate chips with heavy cream or half-and-half over a double boiler or in short 20-second bursts in the microwave, stirring until smooth. In a large mixing bowl, beat the cream cheese and sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Stir in the melted white chocolate mixture until fully combined.
