Gather all your ingredients and ensure that the cream cheese and Greek yogurt are at room temperature.

In a medium saucepan, combine raspberry preserves and 30 ml of water. Cook over medium heat, bringing to a gentle boil, about 3 to 5 minutes.

Make a slurry using the remaining 15 ml of water and the cornstarch. Stir this into the hot raspberry sauce and simmer for another minute until thickened. Strain the mixture, and let cool.

Preheat your oven to 163°C (325°F). Line a 23 x 33 cm baking pan with parchment paper or coat it with baking spray.

Crush the chocolate sandwich cookies finely, mix with melted butter, and press into the prepared pan. Bake for 10 minutes and allow to cool.

In a heat-safe bowl, place white chocolate chips. Heat heavy cream until hot, pour over chocolate, let sit for 5 minutes, then whisk until smooth.

In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Gradually mix in the cooled white chocolate ganache, add Greek yogurt, then add eggs one at a time.

Spread half of the cheesecake mixture over the cooled crust, drizzle with 160 ml of raspberry sauce, then cover with remaining cheesecake mixture.

Drizzle remaining raspberry sauce over the top; swirl through the cheesecake for a decorative effect.

Bake in the preheated oven for 45 to 48 minutes, or until edges are set and center slightly wobbles. Allow to cool to room temperature.