Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes or until lightly golden, then set it aside to cool while you prepare the filling.

In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens and the raspberries break down. If a smoother texture is desired, strain the mixture to remove seeds. Once thickened, allow the raspberry swirl to cool while you prepare the cheesecake filling.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Pour in the melted white chocolate and vanilla extract, continuing to mix until fully incorporated and the batter is smooth with no lumps.

Pour half of the cheesecake batter into the cooled crust, smoothing it out gently. Spoon half of the raspberry swirl over the batter, using a knife to create swirls. Top with the remaining cheesecake batter and then dollop the remaining raspberry mixture on top; swirl again with a knife to enhance the visual appeal.

Bake for 55-60 minutes. The center should be almost set and slightly jiggly. Turn off the oven afterward, leaving the cheesecake inside with the door slightly ajar for 1 hour to allow for gentle cooling.

Once the hour has passed, remove the cheesecake from the oven and let it cool completely at room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours—overnight is best.