Prepare the Raspberry Topping:
In a small saucepan over medium heat, combine the raspberries, vanilla extract, lemon juice, and sugar. Stir well and cook for about 10 minutes with the lid on. Mash the raspberries, then continue cooking uncovered for an additional 10 minutes.
Whisk the cornstarch with a splash of cold water, then stir it into the raspberry mixture. Cook for a few minutes until it thickens. Optionally, strain the mixture through a fine strainer to remove seeds. Set aside to cool.
Prepare the Crust:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix the graham cracker crumbs, brown sugar, melted butter, and vanilla in a bowl until well combined. Press the mixture evenly into the bottom and halfway up the sides of the prepared pan.
Break the white chocolate bar into small pieces and layer them evenly over the pressed crust.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together on medium-high speed until smooth, about 2 minutes.
Add the vanilla extract and yogurt, mixing until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Add the cornstarch, then slowly pour in the heavy whipping cream while mixing on medium-low speed. Scrape the sides and bottom of the bowl to ensure everything is well blended.
Assemble the Cheesecake:
Pour the cheesecake batter over the crust, spreading it out evenly.
Slowly drizzle the raspberry topping over the cheesecake batter and gently swirl it with a knife or toothpick. Be careful not to over-mix the topping into the cheesecake.
Bake the Cheesecake:
Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in.
Place the springform pan into a large roasting pan and fill the roasting pan with hot water, halfway up the sides of the springform pan.
Bake for 70-75 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and crack the door open halfway, allowing the cheesecake to cool in the oven for 10 minutes.
Remove the cheesecake from the water bath, unwrap the foil, and cool on the counter for 1 hour.
Cover the cheesecake and refrigerate for at least 6 hours or overnight.
Serve:
Once chilled, drizzle melted white chocolate over each slice before serving. Enjoy!