Prepare the Crust:

1. Preheat your oven to 325°F (165°C).
2. Mix the chocolate cookie crumbs, melted butter, and sugar in a bowl until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Set aside.

2. Make the Raspberry Sauce:

1. In a medium saucepan, combine raspberries, water, sugar, and cornstarch.
2. Bring to a boil, stirring frequently, then reduce heat and simmer until thickened (about 5 minutes).
3. Strain the sauce through a mesh strainer to remove seeds. Set aside to cool.

3. Prepare the Cheesecake Filling:

1. Melt white chocolate chips with half-and-half cream over a pan of simmering water, stirring until smooth.
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Blend in vanilla extract and melted white chocolate mixture.

4. Assemble the Cheesecake:

1. Pour half of the cheesecake batter over the crust.
2. Spoon 3 tablespoons of raspberry sauce over the batter.
3. Add the remaining cheesecake batter on top, followed by another 3 tablespoons of raspberry sauce. Swirl gently with a knife for a marbled effect.

5. Bake the Cheesecake:

1. Bake in the preheated oven for 55-60 minutes or until the filling is set.
2. Let cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.

6. Serve and Enjoy:

1. Remove from the springform pan.
2. Slice and serve with the remaining raspberry sauce drizzled on top.