Prepare the Crust:

• Mix chocolate cookie crumbs, melted butter, and sugar in a medium bowl.
• Press mixture firmly into the bottom of a 9-inch springform pan.

2. Make the Raspberry Sauce:

• In a saucepan, combine raspberries, water, sugar, and cornstarch.
• Bring to a boil, stirring frequently, until thickened (about 5 minutes).
• Strain through a mesh strainer to remove seeds.

3. Make the Cheesecake Filling:

• Preheat oven to 325°F (165°C).
• Melt white chocolate chips with half-and-half cream in a metal bowl over a pan of simmering water. Stir occasionally until smooth.
• In a large bowl, beat together softened cream cheese and sugar until smooth.
• Beat in eggs one at a time.
• Blend in vanilla and melted white chocolate mixture.