Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan and bake for 8 minutes. Cool completely.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until thickened, then strain if desired and let cool.

Melt the white chocolate in a heatproof bowl using the microwave or double boiler, stirring frequently. Allow it to cool slightly.

In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then add vanilla, sour cream, and heavy cream, mixing completely. Fold in melted white chocolate.

Pour half of the batter over the cooled crust. Spoon raspberry sauce over and swirl with a knife. Add remaining batter and more raspberry sauce, swirling again.

Place the springform pan in a larger pan and fill with hot water halfway up the sides. Bake for 60–70 minutes until edges are set and center jiggles slightly.

Turn off the oven, crack the door, and cool for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.

Before serving, top with extra raspberry sauce or fresh berries, slice, and enjoy!