Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter until uniformly moistened. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.

In a medium saucepan, combine fresh raspberries, sugar, and lemon juice over medium heat. Cook for 5-7 minutes until it bubbles and thickens, then strain to remove seeds and let cool.

In a large mixing bowl, beat cream cheese until smooth. Gradually mix in sugar and vanilla extract, followed by eggs one at a time. Fold in sour cream and melted white chocolate until combined.

Pour the cheesecake filling over the cooled crust and swirl in the raspberry mixture. Use a knife to create a marbled effect.

Bake the cheesecake for about 60 minutes until edges are set but center is slightly jiggly. Turn off the oven and crack the door, allowing it to cool for 1 hour.

Transfer to the refrigerator and chill for at least 4 hours or overnight. Garnish with fresh raspberries and white chocolate shavings before serving.