Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries begin to break down and are liquidy.

Pass the raspberries through a sieve to remove the seeds. You should have just under 1 ¼ cups of liquid.

Return the raspberry liquid to the saucepan, off the heat, and whisk in the cornstarch and sugar.

Heat the mixture over medium heat for about 20 minutes until the jam is thick. It should measure out to ¾ cup.

Transfer the jam to a small bowl, cover with plastic wrap and chill it in the fridge while working on the rest of the cheesecake.

Preheat the oven to 350°F (175°C).

Pulse the graham crackers in a food processor until finely ground.

Add in the melted butter and sugar and pulse until combined.

Prepare your 9 inch springform pan for its later water bath by wrapping the bottom and sides with tinfoil.

Press the graham cracker crumbs onto the bottom and about an inch up the sides. Bake the crust for 10 minutes, then let it cool completely.

In a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until smooth.

Add in the vanilla, sour cream and melted white chocolate and mix for 1 minute on medium speed.

Add in the eggs and egg yolks one at a time to the cheesecake batter, mixing on low speed.

Pour ½ of the cheesecake batter into the prepared pan with the crust. Spoon in ½ of the raspberry jam over the batter and gently swirl together.

Pour the rest of the batter in the pan and spoon the rest of the jam on top, gently swirling again.

Place the cheesecake in a roasting pan in the oven. Slowly pour hot water around the cheesecake.

Bake at 350°F (175°C) for 65-75 minutes, then turn off the oven and crack the door open. Let the cheesecake stay in the oven for another hour.

Remove from the oven and let cool completely, then refrigerate until cold.

Crush the freeze dried raspberries in a plastic bag until finely ground. Pass through a sieve and measure out 1 tablespoon of powder.

Add the chopped white chocolate and heavy cream to a double boiler. Heat until melted, then mix in the ground freeze dried raspberries.

Add the heavy cream and powdered sugar to a bowl. Mix on high speed until stiff peaks form.

Transfer the whipped cream to a piping bag fit with a decorative tip.

Remove the cheesecake from the springform pan and transfer it to a serving plate.

Pour the raspberry ganache on top of the cheesecake and smooth it out.

Return the cheesecake to the fridge for about 10 minutes, or until the ganache is set.

Remove from the fridge and pipe whipped cream around the edges. Top with raspberries.

Serve and enjoy! Store leftovers in an airtight container in the fridge for up to three days.