I got this recipe from my Juniors Cheesecakes: 40 To-Die-For Recipes for New York Style Cheesecakes. Unfortunately I can't post the recipe I have asked the company before and they don't return any emails. I do highly recommend the book I made an Apple Caramel Cheesecake from it and it was heavenly click here to read that post.
The base for this cake is a sponge cake crust and then you put white chocolate in the cheesecake batter and then you dollop raspberry on top and figure 8 swirl it into the cake. I could have been a lot more aggressive with pushing the raspberry dollops into the batter to get the red swirls a bit deeper but I erred on the side of caution.
Before/After swirl and then right out of the oven. It is cooked in a water bath nice and gentle. This is one of the best cheesecakes I have ever had the texture was like butter but in a gloriously unheavy way. It has a fair amount of white chocolate in the batter giving it such a unique mouthfeel. I used light cream cheese so dont believe all the "only use full fat" hype.