Make the raspberry sauce:

1. In a small saucepan, add the raspberries, sugar, and 1 teaspoon water. Heat over medium-low heat and cook, while continuously stirring to break up the raspberries, until the mixture begins to simmer.
2. Once simmering, take a small mixing bowl and combine the remaining water and cornstarch together to make a slurry. Pour the slurry into the simmering sauce and stir to combine. Simmer, while continuously stirring, for 3-4 minutes. Then, remove from heat.
3. Place a fine-mesh sieve over a mixing bowl. Pour the sauce through the sieve to remove any seeds, while pressing on the sauce to allow all the juices through.
4. Cover the top of the raspberry sauce with plastic wrap, then place into the fridge to FULLY cool before making the cheesecake.

Prepare the graham cracker crust:

1. Preheat the oven to 350F.
2. In a mixing bowl, add the graham cracker crumbs and sugar and whisk until well combined. Pour the melted butter into the bowl, then mix with a fork (or your hands) until the butter is well dispersed and the mixture resembles wet sand.
3. Add the crust into a 9-inch non-stick springform cheesecake pan and press it down evenly into the bottom. Use a flat bottom measuring cup to really compact the crust down.
4. Place the crust into the oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.

Make the cheesecake filling:

1. Turn the oven down to 325F.
2. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil and set aside for later.
3. In a large microwave-safe mixing bowl, add chopped white chocolate. Place into the microwave and heat in 30 second intervals, stirring in between, until fully melted. Set aside to slightly cool while you make the cheesecake batter.
4. In the bowl of a stand mixer, add the softened cream cheese, sugar, vanilla, and salt. Secure the paddle attachment on and beat on low until it looks soft, very creamy, and smooth, about 2 to 3 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the sides of the bowl well to ensure everything is well-mixed.
5. Add the sour cream and melted white chocolate, then beat on low until well-combined and smooth. Finally, add in the cornstarch, and beat again until incorporated and smooth.

Assemble the white chocolate raspberry cheesecake:

1. Pour half of the cheesecake batter over top of the cooled crust in the springform pan. Drizzle with 1/3 of the raspberry sauce. Pour the remaining cheesecake batter on top. Then drizzle with another 1/3 of the raspberry sauce. Use a wood skewer to swirl the sauce into batter, creating a nice design.
2. Place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan.
3. Place into the 325F preheated oven to bake for about 1 hour and 20 minutes – begin checking at 1 hour 10 minutes, to ensure that you do not overbake the cheesecake. When the cheesecake is done it should still be a little jiggly in the centre, but set around the edges.
4. When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature.
5. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up.
6. At serving time, top with remaining 1/3 of raspberry sauce, and optionally add fresh raspberries on top!