White Chocolate-Raspberry Cheesecake

Combine first 3 ingredients; press into bottom of a 9-inch springform pan. Bake at 350u0b0 for 8 minutes; cool slightly.
Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring constantly, until chocolate melts. Cool slightly.
Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in vanilla. Add melted chocolate, beating well.
Combine raspberry preserves and raspberry syrup in a small bowl; stir well.
Spoon half of cream cheese batter into prepared crust; spread half of raspberry mixture over batter, leaving a 3/4-inch border. Spoon remaining cream cheese batter around edges of pan, spreading towards the center. Cover remaining raspberry mixture and chill.
Bake at 350u0b0 for 50 minutes or until cheesecake is just set and slightly browned. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.
Run a knife around edge of pan, and release sides. Pour remaining raspberry mixture on top of cheesecake, leaving a 1-inch border. Garnish, if desired. Store in refrigerator.
*If you can't find raspberry syrup in your grocery store, use 3/4 cup raspberry preserves, and heat in microwave until preserves melt.
*To make curls out of white chocolate baking squares, pull a vegetable peeler along the narrow edge of each square.