Sarah's Double Chocolate Cheesecake with Raspberry Sauce

Sarah made this for our New Year's Eve party and it was so temptingly delicious we fought over it the next day. (She used a prepared graham cracker crust which cut the preparation time in half. Note: this filling will fill two prepared crusts). She also said she would have put more of the fudge in to make it more chocolaty. :)

Crust:
1 1/3 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar

Filling:
1 cup sugar
4 (8 oz) packages cream cheese, softened
4 large eggs
1 (10 oz) white chocolate chips, melted
1 cup chocolate fudge ice cream topping, warmed

Sauce:
2 (10 oz) packages frozen raspberries in syrup, thawed
1 tablespoon cornstarch

Heat oven to 325, stir together all crust ingredients and press on bottom of springform pan. Bake 10 minutes, cool.
Combine 1 cup sugar and cream cheese in mixer bowl. Beat at medium speed until creamy (3-4 min). Add eggs one at a time and beat, stir in melted white chocolate chips.
Pour half of cream cheese mixture into prepared crust, spoon 1/2 cup of fudge over cream cheese, swirl with knife. Top with remaining cream cheese. Spoon remaining fudge over cream cheese mixture and swirl with knife. Bake for 65 to 75 minutes. (Let cheesecake remain in oven for 30 minutes until center is set). Cool, remove from pan, refrigerate 8 hours.
Press raspberries through strainer , discard seeds. Stir with cornstarch in saucepan and cook until comes to a full boil until slightly thickened. Refrigerate until serving time.