1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

3. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down. Stir in cornstarch mixture and simmer 2–3 minutes until thickened. Strain seeds if desired and let cool.

4. In a large bowl, beat cream cheese and sugar until smooth.

5. Add eggs one at a time, mixing just until incorporated.

6. Blend in melted white chocolate, sour cream, and vanilla until smooth.

7. Pour half the cheesecake batter over the crust. Spoon half the raspberry sauce over the top and swirl gently with a knife. Repeat layers once more.

8. Bake 55–65 minutes or until center is almost set but slightly jiggly.

9. Turn off oven, crack the door, and let cool inside for 1 hour.

10. Chill for at least 4 hours or overnight before serving. Garnish with whipped cream, raspberries, and white chocolate curls.