In medium bowl, combine chocolate wafers and 1/4 C margarine; mix well. Press in bottom and up sides of 10-inch springform pan; refrigerate.
In a medium bowl, combine the white chocolate chips and whipping cream, and warm until chips are melted. Set aside to cool. In large bowl, beat cream cheese and softened butter until smooth. Gradually add sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition. Add vanill and white chocolate mixture; beat until smooth. Pour into crust-lined pan.
Bake at 325 for 55 to 65 minutes or until edges are set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Center of cheesecake will be soft. Turn oven off; let cake stand in oven for 30 minutes with door open at least 4 inches. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
To prepare sauce, drain raspberries and set aside; reserve syrup. Add water to syrup to make 3/4 C. In small saucepan, combine syrup mixture and cornstarch; mix well. Stir in jelly. Cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve with cheesecake. If desired garnish with white chocolate. Store in refrigerator.
2000, 2006, 2008
10 Points Each; 6 Points Each for 24 Cupcakes; 156 Points Total