Preheat your oven to 325°F (160°C).

In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.

Press the mixture into the bottom of a 9-inch springform pan evenly.

Bake for 8-10 minutes, then let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add in the melted white chocolate and granulated sugar, mixing until well combined.

Add in the eggs one at a time, mixing after each until just incorporated.

Stir in the vanilla extract and gently fold in the fresh raspberries.

Pour the cheesecake filling over your cooled crust.

Bake for 45-50 minutes, until the edges are set and the center is still slightly jiggly.

Turn off the oven and crack the door, letting the cheesecake cool inside for an hour.

Refrigerate the cheesecake for a minimum of 4 hours, ideally overnight.

Once ready to serve, release from the springform pan and garnish with additional raspberries and a drizzle of white chocolate if desired.