for the crust: mix all ingredients in a small medium bowl and press in the bottom of 9 inch springform pan. bake for 5-10 min in 325°F oven

for raspberry sauce: in a sauce, add all ingredients, stir, and bring to boil for 5min or until sauce is thick. strain in a small bowl to remove seeds

for white chocolate sauce: in a metal bowl over a pan of simmering water, melt all ingredients. keep stirring until all melted and smooth

for cheesecake: preheat oven to 325°F. in a large bowl, mix sugars and cream cheese until smooth. beat in eggs one at a time. blend in extracts and melted white chocolate mixture. pour half batter over crust. spoon in 3 tbsp raspberry sauce over batter. pour remaining batter into pan, and again spoon 3 tbsp of raspberry sauce over top. swirl batter with the tip of a knife to make a marble effect. bake for 55-60 min or until knife/toothpick comes clean. cool n cover with plastic wrap n refrigerate for 8 hrs b4 removing from pan. serve with the rest of the sauce.

to prevent the cake from splitting, bake cheesecake in hot bath. put the springform pan inside dutch or roasting pan. fill roasting/ dutch pan half way with hot boiling water.