Combine almond flour, sugar, cocoa, and melted butter in a bowl until evenly blended. Press mixture into bottom of a 9-inch springform pan and refrigerate.
Place white chocolate in a metal bowl and set over a saucepot of simmering water to melt chocolate. Stir constantly and be careful not to let any water or steam get into bowl with chocolate. Set aside and let cool somewhat.
Combine cold water and gelatin in a small saucepan and heat over low, stirring just until gelatin is dissolved.
In bowl of an electric mixer, beat cream cheese, sugar and gelatin mixture on medium until evenly blended. Check to be sure cream cheese mixture and chocolate are the same temperature. Mix a few tablespoons of the cream cheese mixture into the melted white chocolate until it looks shiny and smooth. Gradually add white chocolate chocolate mixture to the remaining cream cheese mixture. Mix until blended. Divide mixture evenly into 2 separate bowls.
In a separate bowl, beat heavy cream to stiff peaks. Fold whipped cream into 1 of the bowls of cream cheese mixture.
In a blender or food processor, puree 1 package raspberries. Strain and discard seeds (you should have about 1/2 cup puree). Stir raspberry puree into remaining bowl of cream cheese mixture until evenly blended.
Pour whipped cream mixture into pan and spread evenly. Spoon raspberry mixture on top of whipped cream mixture and gently spread evenly. Cover pan with plastic wrap and refrigerate at least 6 hours or overnight.
Briefly wrap a warm, wet kitchen towel around the pan for a short time before opening it. This prevents the cake from sticking to the sides. A hairdryer also works for this.
Use a vegetable peeler to make white chocolate curls from chocolate bar. Place on top of cheesecake with remaining raspberries.
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