Ingredients:

•     1 cup chocolate cookie crumbs 
•     3 tablespoons white sugar 
•     1/4 cup butter, melted 
•     1 (10 ounce) package frozen raspberries 
•     2 tablespoons white sugar 
•     2 teaspoons cornstarch 
•     1/2 cup water 
•     2 cups white chocolate chips 
•     1/2 cup half-and-half cream 
•     3 (8 ounce) packages cream cheese, softened 
•     1/2 cup white sugar 
•     3 eggs 
•     1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring- form pan.

  In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

  Preheat oven to 325F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

  In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

  Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Ingredients:

•     1 (18.25-ounce) box strawberry cake mix 
•     3 cups fresh strawberries, sliced 
•     2 tablespoons cognac 
•     1/4 cup sugar 
•     1 cup heavy cream 
•     1/4 cup confectioners' sugar 
•     1 teaspoon vanilla extract 
•     1 (3-ounce) package strawberry flavored gelatin 
•     Fresh strawberries, for garnish

Preheat oven to 350F. Follow cake directions as written on cake
mix box. Remove from oven and cool cake completely.

  Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.

  Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip. Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.

  Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake. Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours before serving.