Prepare the crust: Mix the cookie crumbs, melted butter, and sugar and press the mixture into the bottom of a springform pan.Make the raspberry sauce: Combine the raspberries with water and sugar, bring to a boil, then thicken with cornstarch and strain.Prepare the cheesecake filling: Melt the white chocolate with cream, then blend with cream cheese, sugar, eggs, and vanilla.Assemble: Pour half of the cheesecake filling over the crust, add dollops of raspberry sauce, and cover with the remaining filling. Swirl the sauce through the cheesecake using a knife.Bake and cool: Bake at 325°F in a water bath to ensure even cooking and prevent cracking. Let it cool in the oven gradually before chilling in the refrigerator.Conclusion:This cheesecake is a showstopper, perfect for impressing guests.The smooth, creamy texture of the white chocolate cheesecake paired with the vibrant raspberry swirl not only tastes exquisite but also looks stunning.
