Puree and strain raspberries.

Mix crushed wafers and margarine or butter. Press into the bottom of a 23 cm springform pan. Set aside.

Meanwhile, in a small saucepan combine pureed raspberries, sugar, and cornstarch, stirring well. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile melt chocolate over low heat, stirring. Set aside to cool.

In a large bowl beat cream cheese and half cup sugar with electric mixer on medium speed till well blended. Add eggs, 1 at a time, beating just till combined after each addition. Gradually beat in melted white chocolate till blended. Spread over crumb crust. Spoon half cup of raspberry mixture over filling; swirl with a knife to marbleize. Cover and chill remaining raspberry sauce; return to room temperature before serving.

Bake in a 350�F oven for 35-40 minutes or till center appears set when shaken. (Do not overbake.) Cool 15 minutes on a wire rack. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Chill at least 4 hours before slicing. Serve with remaining raspberry mixture. Makes 12-16 servings.