• For the Crust
• Melt the butter in a bowl, add in the crushed graham crackers and sugar. Mix and press into the bottom of a foil-lined springform pan. I wrap foil around the round plate of the pan and wrap it around the bottom. This makes cleaning easier.

White Chocolate

• Melt the chocolate chips with the Tbs of cream. This can be done in the microwave or in a double boiler. If microwaving, heat in 30 second increments so as not to burn it.

Cheesecake

• Let the cream cheese soften and come to room temperature. In a stand mixer add the room temperature cream cheese, sugar, vanilla, melted white chocolate and the 5 eggs. Mix well with the paddle attachment. If you don't have a stand mixer, a handheld mixer will work as well.

Raspberry Swirl

• In a medium saucepan add the raspberries, mix the water, sugar, and cornstarch in a measuring cup. Pour the mixture over the raspberries and cook for 5 minutes until thick.

  If the seeds bother you, you can strain this through a mesh strainer. This is rather time-consuming. I just leave the seeds in, and they don't bother us at all.

Combining the Cake and the Raspberry Sauce

• Pour half of the cheesecake batter into the pan with the crust. Drop several spoonfuls of the raspberry mixture into the batter. Pour the remaining batter over the raspberry layer. Then drop spoonfuls of the remaining raspberry sauce over the top. Using a rubber spatula, swirl the batter and raspberry mixture around and make a pretty pattern.
• Place the cheesecake in another larger pan like a cake pan. Then place the cake and the pan in a roasting pan of water. Bake at 350° for one hour fifteen minutes. The middle will likely still be a bit jiggly, refrigerate for 8 hours.