White Chocolate Raspberry Cheesecake

This cheesecake absolutely could not taste better - people go CRAZY over it.

2 cups crushed Oreo cookies
1 tablespoon white sugar
1/4 cup butter, melted
6 tablespoons seedless raspberry jam
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
Preheat oven to 325 °F (165 °C). Microwave jam on medium for 30 seconds until it has the consistency of sauce. Melt white chocolate chips and half-and-half in microwave, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with white chocolate buttons, and remaining raspberry sauce and Oreo crumbs.