Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.

Mix graham cracker crumbs, 1/4 cup sugar, and melted butter, then press firmly into the pan bottom. Bake for 8 minutes and cool completely.

In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat 5-7 minutes until thickened, stirring often. Strain if desired and cool.

Melt white chocolate in a heatproof bowl over simmering water or microwave in 20-second bursts until smooth. Cool slightly.

Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing just until combined.

Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in melted white chocolate.

Pour half the cheesecake batter over the cooled crust. Dollop half the raspberry sauce on top and swirl gently.

Add remaining batter, then the rest of the raspberry sauce, and swirl again.

Wrap springform pan with two layers of foil to prevent leaks. Place in a larger roasting pan and pour hot water halfway up the sides.

Bake 60-70 minutes until edges set and center slightly wobbly.

Turn off oven, crack door, and cool cheesecake inside for 1 hour. Remove from water bath.

Refrigerate at least 4 hours or overnight. Remove from pan before serving. Garnish with extra raspberry sauce or fresh berries and slice.