In a medium bowl, mix together cookie crumbs, 3 tablespoons
sugar, and melted butter. Press mixture (about 1.5 tablespoons) into the bottom of individual cupcake liners.
In a saucepan, combine raspberries, 2 tablespoons sugar,
cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or
until sauce is thick. Strain sauce through a mesh strainer to remove
Preheat oven to 325 degrees F. Heat the
half-and-half in a small pan, and right before it starts to boil, turn the heat off and add the chocolate chips. Stir until smooth.
In a large bowl, mix together cream cheese and 1/2 cup
sugar until smooth. Beat in eggs one at a time. Blend in vanilla and
melted white chocolate. Pour batter over crust. Spoon a little raspberry sauce over batter. Swirl batter with toothpick to create a marbled effect.
Bake for 25-30 minutes, or until filling is set. Cool before serving.