Preheat oven to 350F. Prepare 10 inch spring form pan by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.

Combine sugar, flour, salt and raspberry powder in bowl until raspberry powder is evenly distributed. Combine cream cheese, and dry ingredient mixture stand mixer until smooth, scraping bowl as needed. Slowly add in milk and vanilla extract, while mixing on a low speed. Mix until smooth. Add eggs (one at a time), mix until just combined.

Pour batter into prepared spring form pan containing crust. Cook about 55-65 minutes at 350F or until edges are set and center is just barely set. Once cool enough to handle, run knife between cheesecake and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pan, leaving cheesecakes on pan base. Wrap the cheesecake with plastic wrap and refrigerate overnight (or at least 8 hours).

Heat heavy cream in sauce pan until just warm and starting to simmer. Divide it in half (I left half in sauce pan and moved the other half to bowl), and add 1/2 cup of white chocolate chips to each. Let sit, covered, for 3 minutes. Stir white chocolate chips into heavy creams, until combined. Add 1 Tbsp of raspberry powder to one, whisking until combined. Allow these mixtures to cool to room temperature. Pour white chocolate and cream mixture (without raspberry) over cheesecake evening, allowing excess to pour off. Drizzle raspberry, white chocolate and cream mixture over cheesecake, again allowing excess to pour off. Place cheesecake in refrigerator to chill for 30 minutes. You can top each slice with homemade whipped cream and fresh raspberries.