Finely grind Biscoff cookies in a food processor until resembling a fine crumb. Melt unsalted butter and mix with cookie crumbs until combined. Press into the bottom of a lined springform pan and refrigerate for about 15 minutes to set.

In a small saucepan, combine raspberries and granulated sugar over medium heat. Stir for about 5 minutes until they bubble. Strain mixture through a sieve into a bowl and set aside.

In a mixing bowl, beat cream cheese and crème fraîche until smooth, then gradually add granulated sugar. Sift cornstarch into the mixture and add eggs one at a time, mixing after each addition.

Pour half of the cheesecake batter over the chilled crust, add spoonfuls of raspberry sauce and swirl together. Pour remaining batter on top.

Preheat the oven to 125°C (257°F). Bake cheesecake for 60-65 minutes until edges are set and center has a slight jiggle. Turn off the oven and leave cheesecake inside for an hour.

Once cooled, transfer cheesecake to the refrigerator and chill for at least 2 hours. Then freeze for 4-5 hours or until solid.

Remove cheesecake from the pan and cut into bite-sized pieces. Melt white chocolate and dip each bite, allowing excess to drip off. Garnish with dried raspberries.