White Chocolate Raspberry Cheesecake

1 c oreo cookie crumbs

3 tbsp white sugar

1/4 c butter; melted

1 (10 oz) pkg frozen raspberries

2 tsp. cornstarch

1/2 c water

2 tbsp white sugar

2 c white chocolate chips

1/2 c half & half

3 (8 oz) pkgs cream cheese; softened
1/2 c white sugar
3 eggs
1 tsp vanilla

Preheat oven to 325. In medium bowl mix together cookie crumbs, 3 tbsps sugar and melted butter. Press into bottom of 9 in spring form pan. In sauce pan combine raspberries, 2 tbsp sugar,  2 tsp cornstarch and 1/2 c water. Bring to boil and continue 5 mins or until sauce thickens. Strain sauce to remove seeds. In small sauce pan combine white chocolate chips and 1/2 c half & half, stirring frequently until melted. In large bowl combine cream cheese and 1/2 cup sugar, beat with electric mixer until smooth. Beat in eggs one at a time. Add vanilla and white chocolate mixture and mix until smooth. Pour half batter over crust. Add 3 tbsps raspberry sauce, then remaining batter, then another 3 tbsp raspberry sauce. Using knife swirl batter, making marbled effect. Bake for 55-60 mins or until center is set. Cool, then refrigerate for at least 8 hours before removing pan. Serve with remaining raspberry sauce.