A beautiful decedent dessert you will crave.
Dissolve corn starch in warm water, in a small sauce pan. Add to the raspberries and sugar to the sauce pan.
Bring mixture to a boil, stirring continually. Boil for about 4 minutes, until sauce thickens.
Strain the raspberry seeds out of the sauce using a metal strainer with very small holes. Discard seeds and set raspberry sauce aside.
Crush graham crackers in a blender.
Combine graham cracker crumbs and sugar in a bowl. Stir to combine.
Melt butter in a microwave safe bowl. Then, add to the graham cracker and sugar mixture. Stir to combine.
Press mixture evenly into a greased 9" springform pan. Set aside.
PREHEAT oven to 350° and place a baking dish filled with 4 cups of water on the lowest rack level.
Cheesecake ingredients need to be room temperature.
Combine softened cream cheese, sugar, and vanilla (and flour if you are using it) until smooth and creamy with an electric mixer.
Add one egg at a time, mixing between each egg. Set Aside.
Melt white chocolate chips and heavy whipping cream slowly in the microwave, stirring every 15-20 seconds. Don't let it get too hot.
When white chocolate is smooth and creamy, add it to the cream cheese mixture. Stir to combine.
Pour half of the cream cheese mixture into the bottom of the springform pan (on top of the graham cracker crust).
Drizzle about 3 tablespoons of the the raspberry sauce over the cheesecake mixture.
Put the remaining cheesecake mixture on top of the raspberry sauce.
Bang the springform pan a few times on the counter to get rid of the air bubbles in the cheesecake mixture.
Use another 3 tablespooms of the raspberry sauce to drizzle over the top and use the tip of a knife to marble the raspberry sauce. Refrigerate the remaining raspberry sauce to use when serving.
Place immediately into the pre-heated oven.
Bake at 350 degrees (with the water pan on the bottom rack and the cheesecake on the rack above. Bake for 55-60 minutes. The center will still be jiggly.
Now, turn off the oven and crack the oven door open. Leave the cheesecake in the oven for 30 more minutes.
Then, remove the cheesecake and allow to cool on the counter.
When it has cooled, cover with plastic wrap and place in the refrigerator for 6-8 hours before serving-I make this the night before I want to serve it so it can chill overnight.
Use the remaining raspberry sauce to drizzle over pieces of cheesecake and top with whipping cream, if desired.