Make the Crust:

1. Preheat oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to press firmly and evenly.
4. Bake for 8–10 minutes. Set aside to cool.

Make the Raspberry Sauce:

1. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
2. Cook until raspberries break down and mixture starts to bubble, about 5–7 minutes.
3. Stir in cornstarch and cook for another 1–2 minutes until thickened.
4. Strain through a fine mesh sieve to remove seeds. Set sauce aside to cool.

Make the Cheesecake Filling:

1. In a small saucepan, heat white chocolate chips and heavy cream over low heat, stirring constantly until melted and smooth. Remove from heat and let cool.
2. In a large bowl, beat cream cheese until smooth and fluffy.
3. Add sour cream and sugar. Beat until well combined.
4. Add eggs one at a time, beating on low speed after each addition.
5. Mix in vanilla and the melted white chocolate mixture.

Assemble the Cheesecake:

1. Pour half the cheesecake batter over the prepared crust.
2. Spoon half of the raspberry sauce in small dollops across the surface. Use a toothpick or knife to gently swirl.
3. Repeat with the remaining cheesecake batter and raspberry sauce.
4. Bake for 55–65 minutes or until the edges are set and the center is slightly jiggly.
5. Turn off the oven, crack the oven door, and let cheesecake cool inside for 1 hour.
6. Remove and chill in the fridge for at least 4 hours or overnight.

To Serve:

• Release from springform pan.
• Garnish with fresh raspberries or white chocolate shavings if desired.