Preheat your oven to 325°F (160°C).

In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and slightly crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.

In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Stir gently until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Set aside to cool.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the sugar, mixing well between each addition. Then, add the vanilla extract and eggs, one at a time, mixing until just combined.

Let the melted white chocolate cool slightly, then slowly pour it into the cream cheese mixture while mixing on low speed until everything is well blended.

Pour half of the cheesecake batter onto the cooled crust. Drizzle half of the raspberry mixture over it, and using a knife or skewer, swirl gently to create a marbled effect. Pour the remaining cheesecake batter on top and repeat the drizzling and swirling with the remaining raspberry mixture.

Bake in the preheated oven for about 50-60 minutes or until the edges are set but the center is still slightly wobbly.

Let the cheesecake cool at room temperature for an hour, then refrigerate for at least four hours (or overnight for best results).

Garnish with extra raspberries or whipped cream if desired before serving.