1. Make the crust

• Preheat oven to 325°F (160°C).

• Mix graham crumbs, sugar, and melted butter.

• Press firmly into a springform pan.

• Bake 8 minutes, then let cool.

2. Make the raspberry sauce

• Add raspberries, sugar, and lemon juice to a saucepan.

• Cook 5–7 minutes until berries break down.

• Strain through a sieve to remove seeds.

• Cool completely.

3. Make the filling

• Beat cream cheese until smooth.

• Add sugar and mix until creamy.

• Add melted white chocolate.

• Add eggs one at a time (do not overmix).

• Add sour cream, vanilla, and salt; mix until smooth.

4. Assemble

• Pour half the cheesecake batter over the crust.

• Drizzle some raspberry sauce and swirl with a knife.

• Add the remaining batter and swirl again with more sauce.

5. Bake

• Bake 55–70 minutes, until edges are set but center is slightly jiggly.

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

6. Chill

• Refrigerate at least 4 hours, ideally overnight.

7. Serve

• Top with extra raspberry sauce, fresh raspberries, or white chocolate curls.