In a bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into foil wrapped springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thickens. Strain through a mesh strainer to remove seeds.

Preheat oven to 325°F

In large bowl, beat cream cheese and sugar with electric mixer until light and fluffy. Beat in eggs one at a time. Add sour cream, cornstarch, vanilla and white chocolate until mixture is smooth.

Pour half of the cheesecake batter over cookie crust. Spoon 3-4 tablespoons of the raspberry sauce over batter. Carefully pour remaining cheesecake batter into pan. Spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Place springform pan into larger baking dish. Fill larger baking dish with hot water till it reaches half way up the sides of the foil wrapped springform pan.

Bake 55 to 60 or until center of cheesecake is nearly set. Remove from of hot water and foil, let rest till cool on cooling rack. Cover and refrigerate for 8 hours.