Place raspberries, half a cup of sugar, and two tablespoons of water in a medium saucepan. On medium heat, stir and gently mash the berries until they start to boil.

Once boiling, reduce heat and let it simmer for approximately five minutes.

In a small bowl, mix the cornstarch with the remaining tablespoon of water. Add this mixture to your saucepan, stirring until the sauce thickens—about one minute.

Strain the sauce through a fine mesh to remove the seeds, and set aside.

Combine chocolate sandwich cookie crumbs with melted butter in a bowl. Mix until the crumbs are thoroughly coated.

Press this mixture firmly into the bottom and up the sides of a 10-inch springform pan to form a crust.

Preheat oven to 350°F (175°C).

In the microwave, melt white chocolate chips.

In a large mixing bowl, beat softened cream cheese and one cup of sugar until smooth and creamy.

Add in the eggs one at a time, mixing well after each addition.

Stir in almond extract, vanilla extract, sour cream, and flour until fully combined.

Gently incorporate the melted white chocolate into the cream cheese mixture, stirring until everything blends together perfectly.

Pour half of the cheesecake batter over the prepared crust.

Add about two tablespoons of the raspberry sauce to the cheesecake batter, swirling it through with a knife.

Then, pour the remaining batter on top, adding another two tablespoons of raspberry sauce and swirling it in for a beautiful marbled effect.

To create a water bath, wrap the springform pan in aluminum foil. Place it into a larger pan and fill it with water, ensuring the water reaches about two-thirds of the height of the cheesecake pan.

Bake cheesecake in the preheated oven for about 70–80 minutes, or until it’s set and has a slight golden hue on top.

Allow it to cool in the water bath for about 30 minutes before removing it and letting it cool to room temperature.

Refrigerate the cheesecake for at least 6–8 hours, or ideally overnight, to allow all the flavors to meld beautifully.

Carefully remove the springform pan and slice the cheesecake into even pieces.

Drizzle the remaining raspberry sauce over each slice.

Garnish with fresh raspberries and white chocolate curls.