Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well blended. Press into a greased 9-inch springform pan and bake for about 10 minutes until golden.

In a saucepan, combine frozen raspberries, sugar, cornstarch, and water, stirring gently. Bring to a boil over medium heat for 5-7 minutes until thickened. Strain to remove seeds and let cool.

Melt white chocolate chips with half and half in a heatproof bowl over simmering water, stirring frequently until smooth. Alternatively, microwave in 20-second intervals until melted and cool slightly.

In a large mixing bowl, beat cream cheese and sugar until light and fluffy. Gradually add flour, mixing until just combined, then incorporate eggs one at a time. Finally, stir in melted white chocolate and vanilla until smooth.

Pour the cheesecake batter into the cooled crust and drizzle prepared raspberry sauce over the top. Use a knife to gently swirl the sauce into the batter.

Bake the cheesecake for 55-60 minutes until edges are set but the center jiggles slightly. Turn off the oven, crack the door, and allow the cheesecake to cool gradually for an hour.

Remove cheesecake and let it reach room temperature. Cover and refrigerate for at least 8 hours, or overnight for best results.