Combine wafers and butter. Press into the bottom and 2/3 up the sides of a 10" springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Beat in the sugar and add eggs one at a time. Gradually stir in flour, vanilla and almond extract. Slowly add melted chocolate and beat until combined.
Toss raspberries with cornstarch. Sprinkle over the crust. Pour the cheesecake mixture over top.
Put in oven which has been preheated to 350 degrees F. Immediately turn the oven down to 250. Bake for 1 3/4 to 2 hours, until cheesecake is set in the center.
Let cool and then refrigerate overnight. Garnish with additional raspberries.
Printed from https://nowyourecookingrecipes.com/raspberry-white-chocolate-cheesecake/