Preheat the oven to 325 degrees.
In a food processor, blend together the graham cracker crust ingredients.
Press the crust into the bottom of a 9" spring form pan.
Bake for 10 minutes at 325 degrees.
Set aside to cool and leave the oven on.
In a saucepan, combine the raspberries, sugar, cornstarch, and water.
Bring to a boil and boil for 5 minutes, stirring often.
Strain to remove the seeds.
Fill a small pot with about 2 inches of water.
Put a small metal bowl on top of the pot to create a type of double-boiler.
Bring the water to a boil and then turn down the heat to low-medium.
Put the white chocolate chips and half and half into the bowl and stir until the chips are completely melted and the half and half is fully incorporated.
In a mixer, mix together the cream cheese and sugar until smooth.
Beat in the 3 eggs, one at a time.
Blend in the vanilla and white chocolate sauce.
Pour half of the batter over the crust.
Drizzle 3 tablespoons of the raspberry sauce all over the batter (trust me, just 3).
Pour in the remaining batter.
Drizzle 3 more tablespoons of the raspberry sauce on top and swirl around with a knife (not too much swirling!).
SAVE THE REST OF THE SAUCE!
Surround the bottom of the spring form pan with two layers of tinfoil (making sure there are no holes).
Place the cheesecake in the center of a large roasting pan.
Slowly pour boiling water into the roasting pan until it reaches about halfway up the spring form pan.
Bake at 325 degrees for 60+ minutes.
It will be ready when it is just BARELY jiggly!
Remove from the roasting pan, take off the tinfoil, and refrigerate for 8 hours or overnight.
Remove the cheesecake from the spring form pan and drizzle over the remaining raspberry sauce!
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