In a small saucepan, combine raspberries, 2 tablespoons sugar, lemon juice, cornstarch, and water. Simmer over medium heat until bubbly and thickened. Remove from heat and let it cool.

In a mixing bowl, combine chocolate cookie crumbs, 0.25 cup sugar, and melted butter. Mix until it resembles wet sand and then press firmly into the bottom of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Incorporate eggs one at a time, beating after each addition. Add vanilla extract and melted white chocolate, then stir in sour cream and heavy cream until smooth.

Pour half of the cheesecake batter onto the cookie crust. Spoon dollops of the raspberry mixture over it and swirl with a knife. Top with the remaining batter and sprinkle chopped white chocolate on top.

Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, until the edges are set and the center has a slight jiggle. Let it cool completely and refrigerate for at least 4 hours, preferably overnight.