Preheat oven to 300°F. Prepare 8 or 9-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.

In a medium-small mixing bowl, combine flour, cornstarch, sugar, cocoa powder, and salt. With a hand mixer on low speed, add melted butter. Continue to mix until clusters form.

Reserve ¼ cup of cookie mixture for decorating the top of the cheesecake. Set aside.

Spread remaining cookie mixture evenly on bottom of springform pan. Press down.

Bake at 300°F for 20 minutes. Remove from oven and allow to cool.

Raise oven temperature to 450°F (232° C) to prepare to bake cheesecake.

While crust is baking, prepare cheesecake batter. Prepare raspberry jam by measuring out the amount into a small bowl. Add raspberry emulsion and stir until incorporated and jam is more liquid than set.

Place heavy cream in microwave for 30-60 seconds. Pour warm cream over measured white chocolate and stir until smooth. Heat mixture for 15-30 seconds if not melted completely. Set aside to cool. It will resemble a paste.

Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese. Add sugar and flour. Continue to cream on low speed until well blended. Add room temperature white chocolate paste and mix on low until smooth.

On low speed, blend in eggs, one at a time. Scrape bowl well and blend if needed until smooth.

Add a third of the batter onto the cooked chocolate cookie crust in the springform pan. Spread carefully to the edges while not disturbing the cooked crust. Drizzle ¼ cup of the raspberry jam mixture on to the batter. Use a knife to swirl, taking care to not mix it into the batter.

Repeat with the next third of the batter and drizzle another ¼ cup of the raspberry jam mixture on to the batter. Swirl.

Pour the remaining cheesecake batter into the springform pan. Smooth with a spatula. Drizzle remaining ¼ cup of the raspberry jam mixture on to the batter. Swirl.

Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed.

Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking as cheesecake shrinks. Cool completely until room temperature. Chill in refrigerator for at least 2 hours, best if overnight, before adding the white chocolate whipped ganache.

Make white chocolate whipped ganache by adding 1 ½ cups heavy cream to a microwave-safe bowl. Heat for 1-2 minutes, until steaming. Pour onto white chocolate chips and stir until smooth. Heat in microwave for 15-30 seconds more if not melted. The mixture will be very liquid. Allow to cool slightly. Then refrigerate for at least 2 hours, preferrable overnight. (Best to make this mixture the day before you want to use it.)

When ganache is sufficiently chilled. Place ganache in a chilled bowl of a stand mixer (or chilled bowl for a hand mixer). Using a whisk attachment, whip ganache on medium for 30 seconds and then turn up to medium-high/high speed until ganache has stable peaks, about 4 minutes. Set aside.

Remove cheesecake from springform pan. Smooth sides of cheesecake with a plastic bench scraper or metal spatula. Spread white chocolate whipped ganache on top of cheesecake with a spatula. Smooth and nudge toward edge of cheesecake top, but leave a slight edge.

Store cheesecake in refrigerator for 3-4 days or freeze for up to 3 months.