White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture onto the bottom of a 9 inch springform pan.

To make raspberry sauce: In a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside. In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.