Heat oven at 350 degrees F.

Melt butter in 10 second increments in the microwave. Place chocolate graham crackers in a large zippered plastic bag and close. Use a rolling pin to crush the graham crackers. Pour graham cracker crumbs into a bowl along with 1/2 Tablespoon sugar and butter. Mix thoroughly.

Take a 9 inch springform pan or 4 mini springform pans and cover the bottoms with foil. Add graham cracker mixer and push down on the bottoms of the pans with your fingers.

Bake the graham cracker crust for 10 minutes at 325 degrees. Remove from oven and allow to cool while working on the cheesecake filling.

In a medium sized microwave safe bowl, add chopped white chocolate. Melt in the microwave in 25 second increments at 50% power.

Add raspberries, 2 tablespoons water and 1/2 tablespoon sugar to a blender and pulse raspberries until they are blended. Place mixture into a strainer over a bowl and use a spoon to strain out the raspberry mixture and to keep the seeds from the mixture for the cheesecake.

Add cream cheese to a large mixing bowl and whip with an electric hand mixer for about 1 minute. Add 1 cup sugar and mix thoroughly. Be sure to take a rubber spatula to scrape the sides of the bowl. Add melted white chocolate and mix together. Add salt, eggs and vanilla extract and mix thoroughly.

Add springform pan(s) to a large roasting pan or glass baking dish. Pour cheesecake mixture into springform pan(s). Using a teaspoon, add drops of the raspberry mixture to the cheesecake and use a toothpick to swirl it.

Add hot water to the baking dish to cover at least 1/2 to 3/4 of the sides of the springform pans. If you're using a 9-inch pan, place the roasting dish in the oven and then add the hot water. (This water bath will help the cheesecake bake evenly and prevent it from cracking.)

Add baking dish to the oven and bake for 40 to 45 minutes if using mini springform pans and for a 9-inch pan, bake for 65 minutes to 70 minutes. The top will be set and may jiggle a little when you shake it.

Allow cheesecake to cool on your counter on top of a cooling rack for at least 1.5 hours. Cover tightly with plastic wrap and refrigerate for at least 4 hours to overnight before serving.