Preheat your oven to 325°F (163°C). In a medium mixing bowl, combine graham cracker crumbs and melted unsalted butter until the mixture looks like wet sand. Press this blend firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes until golden, then remove from the oven and allow it to cool completely.

In a small saucepan, combine the fresh or thawed raspberries, a touch of sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring gently. Strain the mixture through a fine sieve to remove the seeds, then set it aside to cool while you prepare the cheesecake filling.

Using a stand mixer or handheld mixer, beat the softened cream cheese in a large bowl until it’s smooth and creamy. Gradually add in granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Finally, fold in the sour cream and melted white chocolate until everything is blended seamlessly.

Pour the creamy cheesecake filling over the cooled graham cracker crust, smoothing it with a spatula. Spoon dollops of the raspberry sauce on top and use a knife or skewer to gently swirl the raspberry mixture into the cheesecake.

Place the assembled cheesecake in the preheated oven and bake for about 60 minutes. The edges should be set while the center jiggles slightly. Be careful not to overbake.

After baking, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually. Transfer it to the refrigerator, and chill for at least 4 hours, or ideally overnight.