Mix crust ingredients and press into bottom of 9" springform pan. Bake at 350~F for 8 minutes. Let Cool. Beat cream cheese, sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs, one at a time, only until blended. Stir in milk, then white chocolate, by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake batter and rasberries, pressing the second layer of rasberries down into the batter so they don't dry out in the oven. Bake at 375~F for 15 min. Reduce heat to 235~F and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan. Mix together topping ingredients and heat in microwave Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream, chocolate curls and raspberries