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 9- or 10-inch 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 fitted with the paddle attachment or in a large bowl using a handheld electric 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, scraping down the sides of the bowl as needed.
• Add the melted white chocolate/cream mixture to the cheesecake batter and mix with a rubber spatula or spoon 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 use a butter knife to lightly swirl back and forth 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 and the middle is just slightly jiggly.
• Remove from the oven and let cool completely. Cover with foil or plastic wrap and refrigerate until chilled, at least four hours or up to 24 hours.
• To serve, garnish the top of the cheesecake with the shaved white chocolate and raspberries, or slice into pieces and garnish each piece individually with the white chocolate, raspberries, and raspberry jam.