In a small saucepan over medium heat combine raspberries, sugar and cornstarch. Stir continuously until the mixture starts simmering and becomes thicker. Remove from heat and set aside to cool.

In a medium bowl combine cream cheese and powdered sugar. Beat with an electric mixer until smooth.

Gradually add the melted white chocolate, mixing gently with a rubber spatula. Add the cookie crumbs and stir until completely absorbed.

At the end add the raspberry mixture and stir gently to distribute it around the cream cheese. Don’t stir too much: the mixture should look like marble.

Place the bowl in the freezer for about 1 hour.

Melt the dark chocolate and add it to the cold cheesecake mixture while stirring continuously with a rubber spatula. The chocolate should harden and form pieces. Stir carefully in order to keep the marble effect of the raspberries.

With your hands make balls out of the mixture and coat them with more cookie crumbs. If the mixture is still too soft, leave the bowl for some more time in the freezer, before making the balls.

Let the truffles stay in the fridge for 3-4 hours before serving.