Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil.

Stir together the chocolate cookie crumbs and melted butter, and press the mixture into the bottom of the pan to form the crust.

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing just until incorporated.

Mix in the sour cream, melted white chocolate, and vanilla extract until just combined. Do not overbeat.

Pour half of the batter over the prepared crust. Spoon small dollops of raspberry preserves and scatter fresh raspberries over the batter. Top with the remaining batter.

Place the springform pan inside a larger roasting pan and fill it with hot water until it reaches halfway up the sides of the springform pan.

Bake for 55 to 65 minutes, until the edges are set and the center jiggles slightly.

Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.

Refrigerate for at least 6 hours, or overnight, until fully chilled and firm.

For the white chocolate sauce, heat 1/3 cup heavy cream until steaming, then pour it over the white chocolate chips and stir until smooth.

For the semisweet chocolate drizzle, heat 3 tbsp heavy cream until steaming and pour over the semisweet chocolate chips, stirring until glossy.

Spoon the white chocolate sauce over the chilled cheesecake and drizzle with the semisweet chocolate sauce.

Finish with chopped white chocolate truffles, crushed cookies, and fresh raspberries before slicing and serving.