Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool completely.

Cook the raspberry swirl by combining fresh or frozen raspberries, sugar, and lemon juice in a saucepan. Heat it over medium, stirring until the raspberries break down, about 10 minutes. Strain if desired and let cool.

Beat together cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Gently fold in the melted white chocolate and vanilla extract for a rich filling.

Layer the cheesecake by pouring half of your creamy filling into the cooled crust. Spoon half of the cooled raspberry mixture on top and gently swirl using a knife. Repeat with the remaining filling and raspberry mixture for that beautiful marbled effect.

Bake for 55-60 minutes. The cheesecake should be almost set in the center. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to prevent cracking.

Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to let all flavors meld beautifully. Serve chilled for the ultimate dessert experience.