Preheat your oven to 325°F (160°C).

In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake for about 10 minutes, then let it cool while you prepare the filling.

In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Use a fork to mash the berries gently. Set aside to cool.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate until fully combined.

Pour the cheesecake mixture over the cooled crust.

Dollop spoonfuls of the raspberry mixture on top. Using a toothpick or skewer, swirl the raspberry into the cheesecake filling, being careful not to overmix.

Bake for 50-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool slowly for about an hour to help prevent cracking.

Once cooled, refrigerate for at least 4 hours or overnight.