Preheat your oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand.

Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake for about 10 minutes until set and fragrant, then remove from the oven to cool.

In a blender or food processor, combine 1 cup raspberries, 2 tablespoons sugar, and lemon juice. Blend until smooth.

Set aside.

In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until fluffy.

Add in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and melted white chocolate until well combined.

Pour your filling onto the cooled crust, spreading it evenly.

Drizzle the raspberry puree over the top in swirls.

Bake the cheesecake in the preheated oven for 50-60 minutes.

It should be set around the edges but slightly jiggly in the center.

Turn off the oven and let the cheesecake cool inside for an hour.

Refrigerate for at least 4 hours, but overnight is best.

Before serving, garnish with fresh raspberries.

Slice, serve, and enjoy!