Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until sandy. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes until thickened. Allow to cool to room temperature.

Chop white chocolate and melt in a microwave-safe bowl or double boiler until smooth. Let cool slightly.

In a large mixing bowl, beat softened cream cheese and sugar until smooth. Gradually add eggs, mixing well. Incorporate vanilla, sour cream, and heavy cream, blending well. Fold in melted white chocolate.

Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry sauce and swirl gently. Add remaining batter and raspberry sauce, swirling again.

Prepare a water bath by placing the springform pan inside a larger roasting pan filled with hot water halfway up the sides. Bake for 60–70 minutes, until edges are set and center is slightly jiggly.

Once baked, turn off the oven and crack the door open. Cool for about 1 hour in the oven. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Before serving, top with raspberry sauce or fresh berries. Slice with a hot knife for clean cuts and enjoy.