Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into a 9-inch springform pan. Bake for 8 minutes, then let cool.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes until syrupy. Let it cool to room temperature.

Chop the white chocolate and melt it in the microwave or double boiler. Let it cool slightly.

Beat cream cheese and sugar until smooth. Gradually add eggs, then vanilla, sour cream, and heavy cream. Fold in cooled white chocolate.

Pour half of the cheesecake batter onto the cooled crust, drizzle half of the raspberry sauce, and swirl. Repeat with remaining batter and sauce.

Place the springform pan in a larger baking dish filled with hot water. Bake for 60–70 minutes, until edges are set and center is slightly jiggly.

Turn off the oven and crack the door open. Cool in the oven for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.

Before serving, top with raspberry sauce or fresh berries. Use a hot knife for clean slices.