Start by softening 8 ounces of cream cheese at room temperature for about 15 minutes. Once softened, use a hand mixer to beat the cream cheese in a medium bowl until smooth and creamy, about 2 minutes. Gently fold in 1 cup of fresh raspberries, being careful not to crush them completely.

Using a small cookie scoop or your hands, portion out the cheesecake filling into approximately 1-inch balls. Place these shaped balls on a lined baking tray and refrigerate for at least 1 hour to firm up.

While the cheesecake filling firms up, melt 8 ounces of white chocolate using a double boiler until smooth, which should take about 5 minutes. Alternatively, melt the chocolate in the microwave in 30-second intervals.

Once the cheesecake balls have chilled, dip each ball into the melted white chocolate using a fork, ensuring an even coat. Allow excess chocolate to drip off before transferring to a separate plate. Roll each bomb in a mixture of graham cracker crumbs and cocoa powder.

Return the coated cheesecake bombs to the refrigerator and let them chill for at least 30 minutes to allow the chocolate coating to set.