Start by crushing Biscoff cookies in a food processor until finely ground. Melt unsalted butter and mix into the cookie crumbs. Press firmly into a lined springform pan. Refrigerate for about 15 minutes to set.

In a medium saucepan, combine raspberries and granulated sugar over medium heat. Stir occasionally until simmering for 5-7 minutes. Strain through a sieve to remove seeds and set aside to cool.

In a large bowl, beat together softened cream cheese and crème fraîche until smooth. Gradually add granulated and vanilla sugars, mixing well. Incorporate cornstarch, then add eggs one at a time.

Pour half of the cheesecake batter over the chilled crust, spreading evenly. Sprinkle half of the halved Biscoff cookies on top and drizzle some raspberry syrup. Add remaining batter and smooth the surface.

Preheat your oven to 125°C (257°F). Bake for 60-65 minutes until edges are set and center is slightly jiggly. Turn off oven and let cool for an hour to prevent cracks.

Once cooled, freeze for 4-5 hours. Cut into bite-sized squares, melt white chocolate, dip each square, allowing excess to drip off, and arrange on parchment. Garnish with drizzled chocolate and dried raspberries.