Raspberry and White Chocolate Cheesecake

Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4 -inch-sides. Double wrap outside of pan with heavy duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.

Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted ans smooth; set aside. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to bowl; stir in melted chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl. Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly. Starting at the edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. Can be prepared 2 days ahead; cover and keep refrigerated. Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish cheesecake with white chocolate curls and fresh raspberries.