Step 1: Make the Crust

1. In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
2. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.

Step 2: Prepare the Raspberry Sauce

1. In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and water. Cook until thickened, about 5–7 minutes.
2. Strain the sauce through a sieve to remove seeds and set aside to cool.

Step 3: Make the Cheesecake Filling

1. Melt the white chocolate and let it cool slightly.
2. Beat the cream cheese, powdered sugar, and vanilla until smooth.
3. Fold in the melted white chocolate, then gently fold in the whipped cream until fully incorporated.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the crust. Drizzle some raspberry sauce and use a knife to swirl it through the layer.
2. Add the remaining filling and repeat the swirling process with more raspberry sauce on top.
3. Cover and chill for at least 6 hours or overnight.

Step 5: Serve

1. Carefully release the cheesecake from the springform pan. Garnish with fresh raspberries, white chocolate shavings, or additional raspberry sauce. Slice and enjoy!