For the crust:
2 1/2 cups chocolate cookie crumbs
1/2 cup melted butter
For the raspberry sauce:
1 (10 oz) package frozen raspberries
2 TB sugar
3 tsp cornstarch, dissolved in 1/2 cup water
For the cheesecake:
1 bag (12 oz) pure white chocolate chips
1/2 cup half and half
3 (8 oz) packages good cream cheese, softened
1/2 cup sugar
3 large eggs
1 TB vanilla extract
Make the crust: In a large bowl, mix fine cookie crumbs with butter until well incorporated. Press into bottom of a greased 9-inch springform pan. Set aside.
Make raspberry sauce: In a heavy saucepan, combine raspberries, sugar, and cornstarch/water mixture. Mix well. Bring to boil and boil for 5 minutes, stirring occasionally, until sauce is thick enough to coat a spoon. Remove from heat and set aside.
Preheat oven to 215F. Set rack to lower middle position. Place a pan full of water in the lowest rack. Using a small heavy saucepan, melt white chocolate chips with half and half, on low heat. Stir often until completely melted and smooth. Remove from heat and set aside.
In large bowl, mix together softened cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.
Pour half of batter over the crust. Spoon about a third of the raspberry sauce over batter in small chunks. Swirl with tip of butter knife. Gently pour in the remaining cheesecake batter. Spoon another third of the sauce over the top of batter. Swirl with tip of butter knife to complete the desired marble effect.
Bake at 215F for 3 to 3 1/2 hours. Filling will still jiggle in the center and seem undone. Edges should feel firm upon light touch. Turn heat off and let cheesecake cool in the oven, with door ajar.
Once cool, cover springform pan tightly with foil and cool cheesecake in fridge overnight. Carefully remove cheesecake from springform, and garnish with whipped cream, white chocolate shavings, or fresh raspberries. Remaining third of raspberry sauce can be used for topping as well.
Note: If you are freezing leftovers, simply wrap cheesecake well with cling wrap. Defrost in fridge or counter. It tastes just as yummy after being frozen!
The slow-bake method at room temp allows you to bake a cheesecake without cracks on top. It takes longer to cook, but will give you a smooth cake without unsightly cracks.