1. Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture into the bottom of the springform pan.
4. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract, melted white chocolate, and sour cream until the mixture is smooth and well combined.

3. Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust.
2. In a small bowl, mix the raspberry preserves with the fresh raspberries.
3. Drop spoonfuls of the raspberry mixture onto the filling. Use a toothpick or knife to swirl the raspberries into the batter for a marbled effect.

4. Bake the Cheesecake

1. Place the springform pan into a larger roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
3. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.

5. Cool and Serve

1. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
2. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.
3. Garnish with additional raspberries or white chocolate shavings before serving.