In a large bowl, mix the graham cracker crumbs and melted butter together, then press into the bottom and 2/3 of the way up the sides of a 9" springform pan. Wrap aluminum foil around the bottom of the pan and place in the freezer to chill.

Place a sieve over a small bowl and set aside. In a medium saucepan, combine the raspberries, sugar, water and cornstarch and bring to a boil over medium heat. Continue to boil for approximately 5 minutes or until the mixture has thickened. Strain the mixture through the sieve to remove the seeds. Set it aside to cool.

Preheat the oven to 475 degrees F and place a large pan filled with a few inches of hot water on the bottom rack of the oven while it is preheating.

Using a double boiler or a heatproof bowl over a small saucepan, melt the white chocolate chips, add the whipping cream and whisk together until smooth, then remove from the heat and set aside.

In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand held mixer, beat the cream cheese and sugar on high until smooth and creamy, about 2 minutes. Add the flour, salt and vanilla and beat on medium speed to combine. Whisk the eggs together in a small bowl, then slowly add the eggs to the cream cheese mixture with the beater on low speed. Mix until just combined. Blend in the white chocolate on low speed.

Remove the pan from the freezer. Pour half of the cream cheese filling over the crust. Drizzle 3 tbsp of the raspberry sauce over the filling. Slowly pour the remaining filling on top, taking care to cover to first layer of raspberry drizzle. Then drizzle another 3 tbsp of raspberry sauce on top of. Swirl the sauce into the filling using a small knife.

Bake on the middle rack above the pan of hot water for 12 minutes at 475 degrees F, then turn the heat down to 350 degrees F and baking for another 40 to 50 minutes or until the edges are golden and 2-3" in the center of the filling is still wobbly. Leave the cheesecake in the oven, turn the oven off and open the oven door slightly. Allow it to cool in the oven for 60 minutes before removing and cooling to room temperature. Once at room temperature, cover and chill the cheesecake in the fridge for 4-8 hours before removing from the springform pan.

Place the cheesecake on a cake plate or platter. Using a vegetable peeler, peel a bar of white chocolate to create chocolate swirls and sprinkle over the top of the cheesecake. Using a stand mixer fitted with the whisk attachment or a hand held mixer, beat 1/2 cup of whipping cream to medium peaks, add the icing sugar and beat until stiff peaks. Use a piping bag and large sized piping tip (I used 4B) to create 12 whipping cream swirls on top of the cheesecake. Place one raspberry on top of each swirl.