White Chocolate Raspberry Cheesecake

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.

Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.

Bring to boil, and continue boiling 5 minutes, or until sauce is thick.

Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C).

In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.

Beat in eggs one at a time.

Blend in vanilla and melted white chocolate.

Pour half of batter over crust.

Spoon 3 tablespoons raspberry sauce over batter.

Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.

Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set.

Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.

Serve with remaining raspberry sauce.