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Directions

Crust:

Using a food processor process the cookies to a crumb. Melt butter, add melted butter and corn syrup to the cookie crumb and blend together.  Add 1.5 to 2 cups of crumb to a pie pan, spread crumb with the back of a spoon, use a second pie pan to press crumb in place.  Bake in a 350 degree oven for 4 minutes.  

Raspberry Sauce:

Using a medium sauce pan gentle heat raspberries, sugar, corn syrup, lemon juice and cornstarch. Gentle stiring until the mixture simmers and thickens.  Set a side to cool.

In a small sauce pan heat heavy cream on low heat, add white chocolate and stir until melted.  Low heat works better than med heat with the chocolate.  Let cool a bit.

Cheesecake filling:

With a stand mixer beat cream cheese at medium speed for 2 or 3 minutes, scrape sides.  Add white chocolate sauce, sugar, and corn syrup and beat for 2 to 3 minutes, scrape sides.  Add sour cream and vanilla, beat for a minute, scrape sides. Add two eggs, beat a minute, scrape sides.  Add the last two eggs and beat a minute, 

Fill pie shell 1/2 way with cheesecake base, swirl a generous amount of the raspberry sauce.  Fill in the remaining of the pie shell leaving a bit of room for more rapsberry sauce swril in the pie for a marble effect.  Place the pie in a second pie pan and place pie on a cookie sheet, place in a 325 degree oven, fill the cookie sheet with hot water to create a water bath.  Bake 45 minute, temp pie and bake until the pie temp 150 degrees.  Remove and let cool.

Beat heavy cream with a stand mixer until soft peak, add sugar and corn syrup and beat until stiff peaks.  Fold in raspberry sauce, pipe a boarder.