Preheat oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter.

Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside.

Make the raspberry sauce:

In a small saucepan, combine raspberries and sugar.

Cook over medium heat until raspberries break down. Stir in cornstarch slurry and cook until thickened.

Strain to remove seeds if desired. Set aside to cool.

Prepare the filling:

Melt white chocolate gently over a double boiler (or microwave in short intervals). Let cool slightly.

In a large bowl, beat cream cheese and sugar until smooth.

Add eggs one at a time, mixing on low speed. Stir in sour cream, vanilla, and melted white chocolate until combined.

Assemble the cheesecake:

Pour half of the cheesecake filling over the crust. Drizzle some raspberry sauce and swirl gently with a knife.

Pour remaining filling on top and repeat with more raspberry swirls.

Bake:

Place the springform pan in a larger baking dish filled with 1 inch of hot water (water bath method).

Bake for 55–65 minutes, until the center is almost set.

Turn off oven, crack the door slightly, and let cheesecake cool inside for 1 hour.

Chill and serve:

Refrigerate cheesecake for at least 4 hours or overnight.

Garnish with fresh raspberries, white chocolate shavings, or extra sauce before serving.

Serving and Storage Tips