Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until golden. Remove from the oven and let cool for a few minutes.

In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook until the raspberries break down and the mixture is syrupy, about 5 minutes. Let cool slightly.

In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring well after each interval until smooth. Be careful not to overheat!

In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Add the sugar and vanilla, mixing until well combined. Incorporate the eggs one at a time, beating just until combined after each. Then, mix in the sour cream and heavy cream until smooth.

Gently fold the melted white chocolate into the cream cheese filling, being careful not to overmix!

Pour half of the cheesecake batter over the crust. Drizzle half of the raspberry swirl on top, and use a knife to create beautiful swirls. Pour the remaining batter on top and finish with the remaining raspberry swirl. Use the knife again to swirl the raspberry into the batter for that stunning marble effect.

Carefully place the springform pan into the preheated oven and bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour before removing it.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours (overnight is best!). When you’re ready to serve, carefully run a knife around the edge of the pan, then release the springform. Top with more fresh raspberries if desired!