Directions
Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

1. In a medium bowl, mix together biscuit crumbs and melted butter. Press mixture into the bottom of a 23cm springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons caster sugar, cornflour and water. Bring to boil and simmer for 5 minutes or until sauce is thick. Strain sauce through a sieve to remove seeds.
3. Preheat oven to 170 degrees C. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and extra 1/2 cup of sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of mixture over the biscuit base. Spoon 3 tablespoons raspberry sauce over mixture. Pour remaining cheesecake mix on top 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.
5. Cool, cover and chill for 8 hours before removing from pan. Serve with remaining raspberry sauce.