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

In a saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook for 5-7 minutes until the raspberries break down. Strain if desired and set aside to cool.

Break the white chocolate into small pieces and microwave in 20-second intervals until melted. Set aside to cool slightly.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Incorporate vanilla extract, sour cream, heavy cream, and the cooled melted white chocolate until combined.

Pour half of the cheesecake batter into the cooled crust. Drizzle half of the raspberry sauce and swirl with a skewer. Pour remaining batter and drizzle remaining sauce, swirling again.

Prepare a water bath and bake the cheesecake for 60-70 minutes until set but slightly jiggly in the center.

Turn off the oven and let the cheesecake cool inside for 1 hour. Remove and cool to room temperature. Refrigerate for at least 4 hours before serving.

Garnish with extra raspberry sauce or fresh berries before serving.