Preparation
1. Prepare the Crust
Mix the chocolate cookie crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even crust.
2. Make the Raspberry Sauce
In a small saucepan, combine raspberries, water, and sugar. Bring to a boil, then reduce heat and simmer until the berries soften. Stir in cornstarch mixed with a little water to thicken. Strain the sauce to remove seeds and set aside to cool.
3. Prepare the Cheesecake Filling
Melt the white chocolate with cream or half-and-half over low heat, stirring until smooth. In a large bowl, beat together cream cheese and sugar until creamy. Add the melted chocolate mixture, eggs, and vanilla extract, mixing just until combined.
4. Assemble the Cheesecake
Pour half of the cheesecake filling over the prepared crust. Add spoonfuls of raspberry sauce, then pour the remaining filling over the top. Drop a few more dollops of raspberry sauce on top and swirl gently with a knife for a marbled effect.
5. Bake and Cool
Place the cheesecake in a water bath and bake at 325°F (165°C) until the center is just set. Turn off the oven and let the cheesecake cool gradually inside with the door slightly open. Once cooled, refrigerate for at least 4 hours or overnight before serving.
