Preparation

• Preheat the oven to 350 degrees F.
• In a medium bowl, stir together the chocolate cookie crumbs, butter and egg yolk until well-mixed. Press evenly in the bottom and ½-inch up the sides of a springform pan. Bake for 8-10 minutes. Set aside.
• In a small bowl, combine the chopped white chocolate and heavy cream. Microwave for 30 second intervals, stirring in between, until melted and smooth. Set aside to cool to room temperature.
• In the bowl of a stand mixer, beat the softened cream cheese until well-combined with no lumps. Add the sour cream, sugar, cornstarch, and vanilla, and beat until evenly mixed.
• Add the melted white chocolate/cream mixture to the cheesecake batter and mix until combined.
• Spread half of the cheesecake filling over the baked crust.
• Lightly warm the raspberry jam until it is pourable. Spoon it in dollops across the cheesecake layer and swirl into the cheesecake.
• Spread the remaining half of the cheesecake batter evenly over the raspberry swirls.
• Place the cheesecake on a foil-lined baking sheet and bake for 40-45 minutes until the sides are set.
• Remove from the oven and let cool completely. Cover and refrigerate until chilled, at least four hours or up to 24 hours.
• To serve, garnish with the shaved white chocolate and raspberries, or slice and garnish each piece individually.