White Chocolate and Raspberry Ripple Cheesecake

Prepare a chocolate wafer cookie crumb crust in a springform pan. When the crust has completely cooled wrap the outside of the springform pan with a large piece of aluminum foil and place in a large baking pan with sides at least 2 inches high. Puree the raspberries in a food processor. Press puree through a fine mesh strainer to remove the seeds. Place 1/2 cup of the strained puree into a small bowl and mix in 1 tablespoon sugar and the lemon juice. Set aside and save remaining puree for another use. Preheat oven to 175 degrees. In an ovenproof container, melt the chocolate, about 8 - 10 minutes. Remove from the oven, stir until smooth and set aside. Increase oven temperature to 350 degrees. Put cream cheese in the bowl of an electric mixer and mix, on low, until smooth. Add 1 1/4 cups sugar and mix until smooth, about 1 minute. Mix in the flour. Add eggs, two at a time, mixing well after each addition. Make sure to scrape down sides of bowl. Stir in the vanilla and almond extracts. Mix in the whipping cream then add the white chocolate. Pour into prepared crust. Drizzle raspberry sauce over cheesecake, then, using a small spoon, swirl into the batter, leaving swirls on the top. Do not disturb the crust. Put the cheesecake in the oven and pour 1 inch of hot water into the large baking pan. bake 1 hour, or until center is set. Remove cheesecake from oven and, while still in the water bath, cover loosely with paper towels and cool for 1 hour on a wire rack. Carefully remove from water bath, uncover, and allow to cool on rack an additional hour. Cheesecake should feel cool to the touch by now. Cover with plastic wrap and refrigerate at least 6 hours to overnight before serving.