In a medium saucepan, combine the frozen raspberries, ½ cup water, and granulated sugar.
Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture starts to simmer.
In a small bowl, mix cornstarch with ⅓ cup water to create a slurry.
Add the cornstarch slurry to the raspberry mixture, stirring continuously until the sauce thickens.
Once thickened, remove the saucepan from the heat and let the raspberry sauce cool to room temperature.
Graham Cracker Crust:
Preheat your oven to 325°F.
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Add the melted unsalted butter to the crumb mixture and mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides!
Bake the crust in the preheated oven for 14 minutes. Remove from the oven and let it cool while you prepare the raspberry sauce.
For the cheesecake filling:
Preheat or lower your oven to 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway of the pan. Set aside.
In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
With a rubber spatula, gently fold in a pinch of salt and the melted/cooled white chocolate. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
Carefully pour the cheesecake filling into the baked graham cracker crust. With the back of the spoon, evenly spread the cheesecake across the top. Drop 6-7 spoonfuls of raspberry sauce and using a toothpic, swirl the raspberry sauce evenly across the top of the cheesecake.
Place the cheesecake in the prepped water bath.
Bake in the oven for 50-55 minutes, bake until the middle is barely set and slightly jiggled. If the cake is still jiggling, bake for 5 more minutes. You don’t want any browning on the top.
Once the cake is done baking, let it sit for 10-15 minutes, and then place it in the fridge for at least 4 hours or overnight to set!
Once the cake has set, top with whip cream and fresh raspberries! Serve cold!