1. Preheat your oven to 325°F (163°C) and prepare a water bath for baking.
2. Crush graham crackers or Oreo cookies and mix with melted butter to form the crust.
3. Press the crust mixture into the bottom of a springform pan and bake for 10 minutes, then let it cool.
4. Melt high-quality white chocolate and set it aside to cool slightly.
5. In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
6. Add eggs one at a time, mixing well after each addition.
7. Mix in vanilla and almond extract for extra flavor.
8. Gradually add the melted white chocolate and mix until fully incorporated.
9. In a separate saucepan, cook raspberries with sugar and cornstarch until thickened, then strain to remove seeds.
10. Pour half of the cheesecake batter over the prepared crust.
11. Drizzle some raspberry sauce over the batter and use a toothpick or knife to swirl gently.
12. Pour the remaining cheesecake batter on top and repeat with more raspberry sauce, swirling again.
13. Wrap the bottom of the springform pan with foil and place it in a water bath.
14. Bake for about 60–70 minutes or until the edges are set but the center is slightly jiggly.
15. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
16. Remove from oven, let it cool to room temperature, then refrigerate for at least 8 hours.
17. Before serving, top with whipped cream, white chocolate shavings, and fresh raspberries.
18. Slice and enjoy your rich and creamy White Chocolate Raspberry Cheesecake!