1. Place cookies in food processor and pulse until finely chopped. Add melted butter and pulse until evenly blended. Press into bottom and up sides of a 9-inch pie plate. Refrigerate while making filling.
2. Combine 2 tbsp of the sugar and 1 tbsp of the cornstarch in a small saucepan. Stir in thawed raspberries and 2 tbsp water. Bring to a boil over medium heat. Cook 3 minutes, until dark red and thickened. Strain out seeds and cool completely.
3. Whisk remaining 3 tbsp sugar and 2 tbsp cornstarch, the gelatin and salt in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until pudding thickens and begins to bubble around edges, about 5 minutes. Continue to cook, stirring, for 2 minutes. Remove from heat and stir in white chocolate. Let cool 30 minutes at room temperature, then stir in whipped topping. Pour into prepared crust, smoothing top.
4. Transfer raspberry sauce to a small piping bag. Snip off tip. Pipe dots of raspberry sauce (in a continuous spiral) all over top of pie. Starting in the center, run a thin knife or toothpick through the drops in one direction, to create hearts (alternately, you can do this after pie is chilled). Refrigerate pie for at least 4 hours or overnight, until firm. Cut into wedges and serve.