Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Firmly press this blend into the bottom of a 9-inch springform pan for a sturdy crust. Bake for 8 minutes, then remove it from the oven and let it cool completely.

In a medium saucepan over medium heat, combine fresh or frozen raspberries, sugar, and lemon juice. Stir the mixture for 5–7 minutes until it thickens and bubbles gently, creating a vibrant sauce. Remove from heat and allow it to cool to room temperature.

Chop your white chocolate into small pieces and place them in a microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each until smooth, about 1–2 minutes total. Set the melted chocolate aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand mixer until smooth. Gradually add the eggs, mixing on low speed, then blend in vanilla extract, sour cream, heavy cream, and slightly cooled melted chocolate until fully combined.

Carefully pour half of the cheesecake batter over the cooled crust in the springform pan. Drizzle half of the raspberry sauce on top and swirl it gently into the batter. Pour the remaining batter over this layer and repeat the process with the rest of the raspberry sauce.

Create a water bath by placing the springform pan into a larger cake pan filled with hot water and bake for 60–70 minutes, until the edges are set but the center jiggles slightly.

Once baked, turn off the oven and leave the cheesecake inside for 1 hour to gradually cool. Transfer the cheesecake to the refrigerator to chill for at least 4 hours, or ideally overnight.

Carefully run a knife around the edges of the pan before releasing the sides. Top the cheesecake with extra raspberry sauce or fresh berries to serve.