Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 8 minutes, until lightly golden, then remove and let cool completely.

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

Chop white chocolate into small pieces and melt in the microwave in 30-second intervals, stirring in between until smooth. Allow it to cool slightly before adding to the cream cheese mixture.

In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth, about 2 minutes. Add eggs one at a time while mixing. 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, spreading evenly. Drizzle with half of the raspberry sauce and swirl using a skewer. Repeat with remaining batter and raspberry sauce.

Place the springform pan in a larger baking dish filled with hot water to create a water bath. Bake for 60–70 minutes, until edges are set but center is slightly jiggle. This helps prevent cracks.

Once done, turn off oven and leave cheesecake inside for 1 hour with door ajar. Then refrigerate for at least 4 hours, preferably overnight.

Garnish with extra raspberry sauce or fresh berries. Use a hot, wet knife to slice the cheesecake for clean cuts.