Raspberry and white chocolate cheesecake

I love cheesecake and I love raspberries. But most of all, I love white chocolate. So the idea came over me today when I had some friends for dinner!
I found a recipe that I could not follow as I did not have the ingredients. So I used cream instead of sour cream... That did not go home well... What happened was that when I mixed together the white chocolate with the cream and I poured onto the cake, the fluid cream simply "broke into the cake" and disappeared somewhere in some cake cracks rather than keeping on the top. Not really how I intended it.... :) Again... Furthermore, when serving the cake, the fluid kept drooling off the cake. But well... let us not complain. It might have been a little weird but it did taste good! And the taste of white chocolate did go through the whole cake in some weird way... :) So not sure what to recommend: "follow the original recipe", "make something like the new one but in another order", or just go wild again?! Unsure!

Ingredients

Crust
250gr digestive cookies (note use Göteborgs Original version if you live in Sweden. The McVities do not give any good tasting crust if you ask me)
150gr butter

Original filling
400gr cream cheese
2 eggs
160gr sugar (2dl)
1 lemon zest

3dl raspberries (I actually just used frozen ones....)

3dl creme fraiche
100gr white chocolate

My own variation of the filling
400gr cream cheese
2 eggs
140gr sugar
1 lemon zest (I mostly forget but it works anyway)
140gr white chocolate
frozen raspberries

Instructions

Crush cookies. Melt butter. Mix together. Remember not to heat the butter too much otherwise the crust will be liquid and not good for baking.

Put in a springform pan. It is highly recommended to use baking paper to cover the pan.Make sure to cover the bottom of the pan but also the walls.
Bake in oven at 175degrees for 7 minutes

Original recipe
Mix Philadelphia, eggs, 135gr sugar and zest until smooth. Put in pan, sprinkle with raspberries, cover them and bake 30 more minutes.

Melt chocolate and mix in creme fraiche and remaining sugar. Put on cake also and bake 6 more minutes.

First variation
I actually used the same amount of cream instead. I melted the cream and let the chocolate melt. As I said, this approach seemed a little weird but it did taste good anyway. It is though not recommended to anybody that wants a practical cake to carry around: as you probably saw from the introduction, the cream never became thick and actually dropped around the cake even when cold...

My own variation of the filling
Mix eggs and all sugar and the zest if you remember.
Add Philadelphia and mix until smooth.
Melt the white chocolate. Add some of the mixture to it a little at the time. Mix quickly so the chocolate does not become hard. Add some more of the mixture. When the risk for the white chocolate to become hard while doing it, poor the chocolate mix in the rest of the mixture and stir until fully blended.

Put the raspberries in the crust and add the mixture. Bake for 30-35 minutes.

Decoration
I think decorating with some raspberries and some white chocolate shavings recalls the ingredients and looks pretty neat!