Combine the cookie crumbs and butter. Press evenly into the bottom and partially up the sides of a 9-inch springform pan.

Bake for 10 minutes. Set aside to cool.

Combine the raspberries, water, lemon juice, sugar, and cornstarch in a saucepan. Cook over medium heat, bring to a simmer, and cook until thickened (about 10 minutes). Gently mash the berries as the mixture cooks.

Strain through a mesh sieve and set aside to cool.

Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until thoroughly combined and smooth. Mix in the eggs, one at a time. Mix in the white chocolate, cream, sour cream, vanilla extract, and almond extract.

Pour half of the filling mixture on top of the cooled crust. Dollop half of the raspberry sauce on top of the cheesecake. Top with the remaining cheesecake, and then dollop the remaining raspberry sauce on top. Use a thin knife to swirl the sauce into the batter.

Bake for 15 minutes.

Remove the cheesecake from the oven, and run a knife along the outside edge of the pan.

Turn off the oven, and return the cheesecake to the oven for 2 hours. 

Refrigerate overnight.

Before serving, top with whipped cream, white chocolate shavings, and more raspberries.