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 (300 ml) 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 (180 ml).

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 of it with a decent amount of tinfoil.

When your pan is prepared, 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 the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps.

Add in the vanilla, sour cream and melted white chocolate and mix for 1 minute on medium speed. Scrape sides and bottom of bowl again.

Next add in the eggs and egg yolks one at a time, mixing on low speed, ensuring that each is fully mixed in before adding the next.

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

Bake at 350°F (175°C) for 65-75 minutes, just until the center has a slight jiggle. Turn off the oven and crack the door open to let it cool.

Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.

Add the freeze dried raspberries to a plastic bag. Crush them with a rolling pin until they are very finely ground.

Add the chopped white chocolate and heavy cream to a double boiler. Heat over medium heat until melted together.

Remove from heat and mix in the ground freeze dried raspberries.

Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form, about 1-2 minutes.

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. Use a mini offset spatula to smooth out the ganache.

Once the ganache is set, pipe whipped cream around the edges of the cheesecake. Top with raspberries, serve and enjoy!