Preheat your oven to 325°F (165°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, and bake for about 10 minutes. Set aside to cool.

In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.

Add the eggs one at a time, mixing well after each addition.

Melt the white chocolate and allow it to cool slightly. Fold it into the cream cheese mixture.

Drop spoonfuls of the mixture into the pan and sprinkle the fresh raspberries on top. Gently swirl the raspberries into the cheesecake mixture.

Pour the cheesecake filling over the prepared crust and smooth the top. Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and crack the door. Let the cheesecake cool in the oven for about an hour.

Refrigerate for at least 4 hours, preferably overnight.

Before serving, dust with powdered sugar if desired, cut into slices, and serve.