Grease the sides of a 9-inch springform pan with nonstick cooking spray. Line the sides with parchment paper strips.

Add the graham cracker crumbs and sugar to a medium bowl. Stir to combine.

In a medium saucepan, add in the sugar and cornstarch. Stir to combine.

Bring to a boil over medium heat and let boil for about 3 to 5 minutes until thick while stirring constantly.

Pour the raspberry sauce into a fine-mesh strainer that's been set on a medium bowl. Using a spatula, press the sauce through the strainer. This will get rid of the pesky seeds. Discard the seeds.

Cover the sauce with plastic wrap and place in the fridge to chill. Work on the cheesecake.

Preheat the oven to 325 degrees F.

In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy. Scrape down the bowl.

Add in the sugar and continue to beat until incorporated.

Add in the vanilla extract and then the eggs one at a time. Beat in each egg until incorporated and then add the next. Scrape down the bowl.

Add in the sour cream and beat on medium until combined.

In a medium microwave-safe bowl, add in the white baking chocolate and heavy cream. Heat for 30 seconds and stir. Repeat until the white chocolate and heavy cream have come together into a smooth, creamy ganache.

Pour the white chocolate ganache into the batter and beat until the ganache is worked in. Scrape down the sides and bottom of the bowl and beat in any remaining bits.

Pour half of the batter in the prepared pan.

Pour the remaining cheesecake batter on top of the raspberry sauce.

Using a skewer or butter knife, swirl the raspberry sauce into the cheesecake batter. Try not to dig up the crust while swirling the cheesecake.

Place the springform pan in a slightly larger pan to prevent water from the water bath leaking into the cheesecake. You can also double wrap the springform pan with heavy-duty tin foil instead.

Place the two pans or foil-wrapped springform pan in an even larger pan. Fill the largest pan with about 1 inch of hot water.

Place in the oven and bake for about 1 hour 20 minutes to 1 hour 30 minutes or until done. To test the recipe, gently jiggle the pan. The edges of the cheesecake shouldn't move and the center would slightly jiggle like jello.

Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for about an hour. Remove from the oven and if it's not cooled to room temperature let it continue to cool on the counter until it reaches room temperature.

Cover the cooled cheesecake and place it in the fridge overnight or for 8 hours until it's set up and chilled.

To garnish, use a vegetable peeler and peel the side of a white baking chocolate bar to make chocolate curls. Drizzle extra raspberry sauce on top of the chocolate curls.

Add the heavy cream, vanilla, and sugar to a large bowl and beat with a hand mixer on high until stiff peaks are reached. Fill a piping bag fitted with the 1M Wilton tip with the whipped cream.

Pipe swirls of whipped cream around the edge of the cheesecake.