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.

Preheat oven to 350°F (175°C) if not still preheated.

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 and cooled white chocolate and mix for 1 minute on medium speed.

Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix 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 the jam and cheesecake batter together.

Pour the rest of the batter in the pan and spoon the rest of the jam on top. Gently swirl the jam with a butter knife.

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

Bake at 350°F (175°C) for 65-75 minutes, just until the center has a slight jiggle.

When the time is up, turn off the oven and crack the door open. Let the cheesecake stay in the oven for another hour.

Then, remove from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan.

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 very finely ground.

Pass the ground freeze dried raspberries through a sieve to remove the seeds. Measure out 1 tablespoon of powder and set aside.

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

Remove from the 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.

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

Once the ganache is set, remove the cheesecake from the fridge and pipe whipped cream around the edges of the cheesecake.

Top with fresh raspberries, serve and enjoy! Store the leftovers in an airtight container in the fridge for up to three days.