In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.

Combine water and corn starch and stir into sauce to thicken. Strain with a fine mesh sieve if desired, then set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).

Pinch a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.

In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and ½" up the sides of a 9-10" springform pan. Set aside.

In a medium bowl, stir together white chocolate and ¼ cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.

In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat on high until light and fluffy, 2-3 minutes.

Add cooled melted white chocolate and beat on medium speed until incorporated.

In a separate bowl, whip 1 cup whipping cream until stiff peaks form. Fold into the cheesecake filling with an electric mixer on low speed.

Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.

Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.

Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.