Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press into a springform pan and bake for 8 minutes. Let cool.

In a saucepan, combine fresh or frozen raspberries with sugar and lemon juice. Cook for 8-10 minutes until thickened. Cool before using.

Chop high-quality white chocolate and melt in a heatproof bowl, stirring every 30 seconds. Let cool slightly.

Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then blend in vanilla, sour cream, heavy cream, and melted chocolate.

Pour half of the cheesecake batter into the cooled crust. Drizzle half of the raspberry filling and swirl. Add remaining batter, top with rest of raspberry sauce, swirling again.

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

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

Remove from springform pan, top with raspberry sauce or berries, and serve.