1. Prepare the Crust:

• Preheat your oven to 325°F (165°C).
• In a mixing bowl, combine chocolate cookie crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.
• Press the mixture into the bottom of a 9-inch springform pan to form a compact, even crust. Bake for 10 minutes, then set aside to cool while you prepare the filling.

2. Make the Raspberry Sauce:

• In a small saucepan, combine raspberries, water, and sugar. Bring to a boil over medium heat.
• Once boiling, reduce the heat and simmer for 5-7 minutes, stirring occasionally. Mash the raspberries with a spoon or potato masher to release their juice.
• Mix the cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons water) and add it to the raspberry mixture. Stir continuously until the sauce thickens (about 2-3 minutes).
• Remove from heat and strain the sauce through a fine mesh sieve to remove seeds. Set aside to cool.

3. Prepare the Cheesecake Filling:

• In a heatproof bowl, melt the white chocolate chips and heavy cream together over a double boiler or in the microwave (in 30-second intervals), stirring until smooth.
• In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the melted white chocolate mixture and vanilla extract. Beat until well combined.
• Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.

4. Assemble the Cheesecake:

• Pour half of the cheesecake filling over the cooled crust in the springform pan.
• Drop spoonfuls of the raspberry sauce on top of the filling. Use a knife or skewer to swirl the raspberry sauce into the filling.
• Pour the remaining cheesecake filling over the raspberry swirl and add more raspberry sauce on top, swirling again.

5. Bake and Cool:

• Set the springform pan in a larger baking dish and add hot water to the outer pan to create a water bath (this prevents cracking).
• Bake the cheesecake at 325°F (165°C) for 55-60 minutes, or until the center is just set and slightly jiggles when shaken.
• Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, remove it from the water bath and allow it to cool completely on a wire rack.
• Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.