A rich and creamy white chocolate cheesecake swirled with vibrant raspberry sauce, baked to perfection on a buttery graham cracker crust.

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the pan.
In a saucepan, combine raspberries, 2 tbsp sugar, cornstarch, and water. Bring to a boil, and continue boiling for 5 minutes, or until sauce thickens. Strain to remove seeds.
In a double boiler, melt white chocolate chips with half-and-half, stirring until smooth. Set aside to cool slightly.
In a large bowl, mix cream cheese with 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture.
Pour half of the batter over the crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into the pan and spoon more raspberry sauce on top. Swirl with a knife for a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours or overnight before removing from pan.