Prepare the Crust:

1. Preheat Oven – Set your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the Crust – In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press & Bake – Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.

Make the Raspberry Swirl:

4. Cook the Raspberry Sauce – In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until the berries break down.
5. Thicken the Sauce – Stir in the cornstarch-water mixture and simmer for 1-2 minutes, until thickened. Strain through a fine-mesh sieve to remove seeds, then let cool.

Prepare the Cheesecake Filling:

6. Melt White Chocolate – In a microwave-safe bowl, melt white chocolate in 30-second intervals, stirring in between until smooth. Let cool slightly.
7. Mix the Filling – In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, then mix in vanilla extract, sour cream, and heavy cream. Stir in the melted white chocolate until fully incorporated.

Assemble & Bake:

8. Pour & Swirl – Pour the cheesecake batter over the crust. Drop small spoonfuls of raspberry sauce on top and use a toothpick or skewer to swirl it into the batter.
9. Bake in a Water Bath – Wrap the springform pan in foil and place it in a larger pan with hot water (about 1 inch deep). Bake for 55-65 minutes, until the center is just slightly jiggly.
10. Cool Slowly – Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. Then, refrigerate for at least 6 hours or overnight.

Serve & Enjoy:

11. Slice & Garnish – Run a knife around the edges before releasing from the pan. Garnish with fresh raspberries and white chocolate shavings, if desired. Enjoy!