Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter, stirring until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring a compact base. Bake for 8 minutes, then remove it from the oven and allow it to cool completely.

In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5–7 minutes until the mixture thickens. Remove from heat and let cool.

Chop the white chocolate into small pieces, melt it in a microwave-safe bowl in intervals of 30 seconds, stirring until smooth. Allow to cool slightly.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Gradually add in the eggs, mixing well after each addition, then mix in vanilla extract, sour cream, and heavy cream. Fold in the cooled melted white chocolate.

Pour half of the cheesecake batter over the cooled crust. Drizzle half of the cooled raspberry sauce on top and swirl together. Repeat with remaining batter and sauce.

Wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish filled with hot water. Bake for 60–70 minutes until the edges are set. Let cool inside the oven with the door cracked open for about an hour.

Remove from the water bath and let cool to room temperature before refrigerating. Chill for at least 4 hours, or overnight for best flavor.

Top the cheesecake with extra raspberry sauce or fresh berries before serving. Use a hot, wet knife to slice for clean edges.