Pink Velvet Raspberry Cheesecake

1. Preheat your oven to 325 degrees F (165 degrees C).
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the softened cream cheese until it’s smooth and creamy.
4. Gradually add the granulated sugar and vanilla extract to the cream cheese, continuing to beat until well combined.
5. Add the eggs to the cream cheese mixture, one at a time, beating well after each addition.
6. Mix in the sour cream and heavy cream until well incorporated.
7. Slowly pour the melted white chocolate into the cream cheese mixture, stirring continuously until it’s fully incorporated.
8. Gently fold in 1 1/2 cups of the fresh raspberries, reserving the remaining 1/2 cup for garnish.
9. Pour the cheesecake filling over the prepared crust in the springform pan.
10. Bake in the preheated oven for 1 hour, or until the center is set and the top is lightly browned.
11. Allow the cheesecake to cool in the pan on a wire rack for 10 minutes.
12. Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan.
13. Allow the cheesecake to cool completely, then refrigerate it for at least 4 hours, or overnight.
14. Before serving, warm the raspberry jam slightly and drizzle it over the top of the cheesecake.
15. Garnish with the remaining fresh raspberries.