In a medium saucepan, combine the raspberries, sugar, and 2 tablespoons of water. Cook over medium heat, stirring frequently and mashing the berries as they soften. In a small bowl, dissolve the cornstarch in 1 tablespoon of water. Stir this mixture into the raspberry mixture, bring it to a boil, and cook until thickened, about 2 minutes. Strain the sauce through a fine mesh sieve to remove seeds and set aside to cool.

Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with 2 to 3 layers of foil to prevent water from seeping in.

Crush the Oreos into fine crumbs, ensuring no large lumps remain. Combine the crumbs with the melted butter until evenly mixed. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then set aside to cool.

Melt the white chocolate in the microwave in 30-second intervals, stirring well after each interval, until smooth. Let it cool slightly. In a large bowl, use an electric mixer on medium speed to beat the cream cheese and sugar until smooth and creamy. Scrape down the bottom and sides of the bowl and blend again for about 20 seconds.

Reduce the mixer speed to low, then add the eggs and yolks one at a time, mixing until just combined. Blend in the sour cream, cornstarch, and vanilla extract until smooth. Finally, slowly mix in the melted and cooled white chocolate until fully incorporated.

Pour half of the cheesecake batter over the cooled crust. Dollop about a third of the raspberry sauce over the batter and gently swirl it using a knife or skewer. Carefully pour the remaining cheesecake batter on top, then spoon another third of the raspberry sauce over the surface and swirl gently.

Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. Bake the cheesecake at 350°F for 10 minutes, then reduce the oven temperature to 300°F without opening the oven door. Continue baking for 60 to 70 minutes, or until the edges are set and the center jiggles slightly when tapped.

Turn off the oven and crack the door open slightly (about 2 to 3 inches). Let the cheesecake cool in the oven for 60 minutes. Remove it from the oven and allow it to cool completely on a wire rack. Once cooled, cover and refrigerate for 6 to 8 hours or overnight.

When ready to serve, carefully remove the cheesecake from the springform pan. Garnish with the remaining raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls, if desired. Slice and enjoy!