• Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.

Raspberry Sauce

• To a medium saucepan over medium heat, add raspberries, water, sugar, and cornstarch. Stir to combine. Cook, stirring occasionally, until the raspberries have broken down and the sauce has thickened, 20-25 minutes. Set aside to cool slightly while you prepare the crust and cheesecake.

Crust

• To a small mixing bowl, add the cookie crumbs and melted butter. Stir until combined, ensuring all crumbs are coated in the butter. Press the crumbs evenly into the bottom of the springform pan.
• Wrap 2 pieces of heavy-duty aluminum foil around the bottom and sides of the pan. Set aside.

Cheesecake

• To a medium, microwave-safe bowl, add white chocolate chips. Heat in 20-second increments, stirring in between until melted and smooth. Set aside to cool slightly while you prepare the cheesecake.
• To the bowl of a stand mixer with a paddle attachment, add cream cheese and sugar. Beat together on medium speed until smooth. Add heavy cream. Beat together until smooth.
• Add eggs, one at a time, beating well after each addition. Gradually add the melted white chocolate, beating until smooth. Add vanilla. Stir to combine.

Assembly

• Pour half of the cheesecake filling on top of the crust into the prepared pan.
• Dollop about 4 tablespoons of the raspberry sauce on top of the filling. Carefully pour the rest of the batter into the pan. Then, dollop 4 more tablespoons of raspberry sauce on top, reserving the rest in the refrigerator for serving. Using a butter knife or skewer, carefully swirl the raspberry sauce into the filling, creating a marbled look, being careful not to touch the crust. Do not fully mix the sauce into the filling.
• Carefully transfer the cheesecake into a slightly larger pan (like a roast pan). Then, transfer both into the oven. Pour hot water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
• Bake until the top of the cheesecake turns golden, about 60-65 minutes. The edges of the cheesecake should be set, while the center should still have a slight jiggle. Remove from oven. Let the cheesecake cool on a wire rack until it comes to room temperature (about 1 hour).
• Transfer the cheesecake to the refrigerator for at least 4 hours, up to overnight.
• Serve with the remaining raspberry sauce.