Preheat your oven to 350°F (175°C). Crush the graham crackers and combine with melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

Beat cream cheese until smooth, then mix in sugar. Add eggs one at a time, then fold in sour cream and melted white chocolate until smooth.

Purée raspberries in a blender or food processor, then strain through a sieve for a seedless mixture.

Pour the filling into the cooled crust and dollop raspberry purée on top. Swirl with a knife.

Bake at 325°F (163°C) for about 65 minutes until edges are set and center slightly jiggles. Let cool in pan.

Cool at room temperature for an hour, then refrigerate for at least 5 hours or overnight.

Release from the springform pan. For clean slices, dip a knife in hot water. Garnish with fresh raspberries or raspberry sauce.