First, we’re going to make the graham cracker crust. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even and goes slightly up the sides. This crust will be the foundation of our delicious cheesecake.

For a firmer crust, you can pre-bake it. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling. This step helps prevent a soggy crust, but you can skip it if you prefer a softer base.

Now, let's make the creamy filling. In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until smooth and creamy. Make sure there are no lumps! This is important for a silky smooth cheesecake.

Next, mix in the sour cream and vanilla extract until just combined. Then, add the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage; just blend until everything is nicely combined.

Gently fold in the melted and slightly cooled white chocolate into the cream cheese mixture. Mix until it's just blended. Don't overmix, we want to keep the batter light and airy.

In a small bowl, lightly crush about half of the fresh raspberries with a fork. Gently swirl the crushed raspberries and the remaining whole raspberries into the cheesecake batter. Don't overmix – we want streaks of raspberry, not a completely pink cheesecake.

Pour the cheesecake batter over the prepared crust in the springform pan. Bake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the center is just set but still slightly jiggly. The edges should be set and lightly golden.

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracks. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.

Once cooled to room temperature, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly and develop its best flavor and texture.

When you're ready to serve, carefully remove the sides of the springform pan. You can run a thin knife around the edge of the cheesecake before releasing the pan to ensure a clean release. Now your beautiful White Chocolate Raspberry Cheesecake is ready to be sliced and enjoyed!