Preheat the oven to 350°F. First make the crust by placing the cookies in a food processor, process until crumbs are formed. Add in the melted butter and pulse a few times to combine. Stir with a spoon to break up the crumbs and to make sure the crumbs are coated in the butter. Pour the crust ingredients into a 9-inch springform pan. Press the mixture down to form a crust, coming up the sides slightly if you can. Use a flat bottomed glass to help press down the crust. Par bake for 8 minutes, set aside.

While the crust is baking, melt the chocolate. Break it up and place it in a microwave-safe bowl. Microwave in 15-second intervals, stirring in-between until fully melted, let cool on the counter while you make the filling. 

In the body of a stand mixer with the beater attachment (you can also use a hand mixer in a very large bowl), place the softened cream cheese and the granulated sugar. Cream together until smooth. Add in the sour cream and vanilla. Mix until well combined. Mix in the eggs one at a time until fully incorporated. Mix in the melted and cooled white chocolate until fully combined.

Place the pan with the pie crust onto a large piece of aluminum foil and wrap the foil around the sides of the pan, do not go inside of the pan with the foil, just on the outer edges.

Pour half of the filling into the prebaked crust, dollop half of the raspberry sauce on top, you can leave it as is or swirl it to disperse a little throughout. Pour the rest of the cheesecake filling on top, smooth out the top and dollop the remaining raspberry sauce. Take a toothpick or butter knife and swirl the raspberry sauce into the cheesecake filling. 

Place the cheesecake into a large roasting pan or a pan with high sides that will fit the cheesecake. Now, VERY CAREFULLY pour the boiling water into the empty pan on the side of the cheesecake. Make sure not to get any water between the foil and the cheesecake pan. You can do this before you place everything into the oven or while it is sitting in the oven. Pour enough water that it goes up the side of the cheesecake pan by 1 inch. 

Bake for 55-70 minutes, until the very center of the cheesecake is slightly jiggly. If it starts to brown too fast, add a foil tent on top. Light browning is okay. Turn off the oven, vent the oven door and let everything cool down for one hour.

Take the cheesecake out of the water bath and let cool on the counter for an additional hour. Cover with plastic wrap and chill in the fridge for at least 4 hours, even better if you can do it overnight. Slice and serve with garnishes of your choice.