Combine the chocolate cookie crumbs, melted butter, and sugar in a medium mixing bowl. Stir until well incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even base layer. Set aside.

In a medium saucepan, combine the frozen raspberries, water, sugar, and cornstarch. Bring to a boil over medium heat, stirring occasionally. Continue boiling for approximately 5 minutes or until the sauce has thickened. Strain through a fine mesh sieve to remove seeds. Allow to cool.

Preheat your oven to 325°F (165°C).

Place the white chocolate chips and half-and-half cream in a heatproof metal bowl. Set the bowl over a saucepan of simmering water (double boiler method) and stir until the mixture is fully melted and smooth. Remove from heat and allow to cool slightly.

In a large mixing bowl, beat the cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the cooled white chocolate mixture. Mix until fully combined and smooth.

Pour half of the cheesecake batter over the prepared crust. Spoon approximately 3 tablespoons of raspberry sauce over the batter and gently swirl using a knife or skewer. Add the remaining batter and repeat the swirling process with an additional 3 tablespoons of raspberry sauce.

Place the pan in the preheated oven and bake for 55 to 60 minutes, or until the center is set but slightly jiggly. Once done, turn off the oven and leave the door slightly ajar. Let the cheesecake rest inside for 1 hour to reduce the chance of cracking.

Remove the cheesecake from the oven and allow it to cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Carefully remove the springform pan ring before serving. Serve each slice with additional raspberry sauce and garnish with white chocolate curls if desired.