• 1 cup of chocolate cookie crumbs (I used Oreo cookies)
  
• 3 tablespoons of white sugar
• 1/4 cup of butter, melted
• 1 (10 ounce) package of frozen raspberries
• 2 tablespoons of white sugar
• 2 teaspoons of cornstarch
• 1/2 cup of water
• 2 cups of white chocolate chips
• 1/2 cup of half-and-half cream
• 3 (8 ounce) packages of cream cheese, softened
• 1/2 cup of white sugar
• 3 eggs
• 1 teaspoon of vanilla extract

Directions
The original recipe did not mention anything about precooking the crust so I added those directions in.

1. Preheat the oven to 325 degrees. In a medium bowl, mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter. (I greased the pan first and placed a piece of parchment paper on top and then greased the paper.)Press the mixture into the bottom of a 9 inch springform pan. I then baked the crust for ten minutes.
2. In a saucepan, combine the raspberries, 2 tablespoons of sugar, cornstarch, and the water. Bring it to a boil.  Continue boiling the mixture for 5 minutes, or until the sauce is thick. Strain the sauce through a mesh strainer to remove seeds.(I found this to be the most tedious aspect of this. I think I needed a bigger strainer.)
   
3.  In a metal bowl over a pan of simmering water(double boiler), melt the white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together the cream cheese and 1/2 cup of sugar until smooth. Beat in the eggs one at a time. Blend in the vanilla and melted white chocolate. Pour half of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan, and again spoon 3 tablespoons of raspberry sauce over the top. Swirl the batter with the tip of a knife to create a marbled effect.
5. 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.