Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Mix the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the Crust: Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon to compact it.
4. Bake the Crust: Place the pan in the preheated oven and bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.

Prepare the White Chocolate Filling

1. Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 20-second intervals, stirring after each interval. Set aside to cool slightly.
2. Mix the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
3. Add Sugar and Eggs: Add sugar and beat until well combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine with White Chocolate: Gently fold the melted white chocolate into the cream cheese mixture until smooth and well combined.
5. Add Sour Cream: Stir in the sour cream to make the filling extra smooth and creamy.

Prepare the Raspberry Swirl

1. Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juice, about 5-7 minutes.
2. Strain the Mixture: Pour the raspberry mixture through a fine mesh sieve to remove the seeds, leaving you with a smooth raspberry puree.

Assemble the Cheesecake

1. Pour the Filling: Pour the white chocolate filling onto the cooled crust, smoothing it into an even layer with a spatula.
2. Swirl the Raspberry: Spoon small dollops of the raspberry puree onto the cheesecake filling. Use a knife or skewer to swirl the raspberry puree into the filling, creating a marbled effect.
3. Bake the Cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.
4. Chill the Cheesecake: After an hour, remove the cheesecake from the oven and refrigerate for at least 3 hours or overnight for best results.