Raspberry Cheesecake

Crust
1 1/2 cups fine graham cracker crumbs (about 9 whole crackers)
3 tablespoons granulated sugar
1/2 cup butter, melted

Preheat oven to 350 degrees F. Lightly grease a 9-inch springform pan.

Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.

Filling
1 (12 ounce) bag frozen unsweetened raspberries, thawed
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup cornstarch
3 large eggs plus yolk of 1 large egg, (at room temperature)
1 cup white chocolate chips, melted
2 tablespoon fresh lemon juice
2 teaspoons vanilla extract
12 drops red food color
Fresh raspberries (for garnish)
Mint leaves (for garnish)

Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl. You should have 1 1/2 cups pur