Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles moist sand.

Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer.

Bake for 10 minutes or until golden brown, then remove and allow to cool completely before adding the filling.

In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice over medium heat. Cook the mixture for about 10 minutes, stirring gently until it thickens into a saucy consistency.

Once done, remove from heat and set aside to cool.

In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer until creamy and smooth.

Gradually add the eggs one at a time, mixing well after each addition.

Pour in the melted white chocolate and vanilla extract, folding gently to incorporate until the filling is lush and homogenous.

Carefully pour half of the cheesecake filling into your cooled crust, smoothing it out evenly.

Spoon half of the raspberry mixture on top, then take a knife or skewer to softly swirl the two together.

Repeat the layering process with the remaining filling and raspberry mix, creating a beautiful marbled look.

Place the assembled cheesecake in the preheated oven and bake for 55-60 minutes.

Once baked, turn off the oven and leave the cheesecake inside for one hour with the door slightly ajar to cool gradually.

After the hour, remove the cheesecake from the oven and let it cool on the countertop for a short while before refrigerating it for at least 4 hours, preferably overnight.

Slice and serve when ready.