Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Combine Crust Ingredients: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
3. Press into Pan: Press the crumb mixture into the bottom of a springform pan, making sure it’s compact and even.
4. Bake the Crust: Bake for 10 minutes, then remove from the oven and let it cool completely.

Prepare the Raspberry Sauce

1. Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Cook over medium heat for about 5-7 minutes until the raspberries break down and the sauce thickens slightly.
2. Strain the Sauce: Using a fine mesh strainer, strain the sauce into a bowl, discarding the seeds. Set aside to cool.

Prepare the Cheesecake Filling

1. Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave. Stir until smooth and let it cool slightly.
2. Blend the Filling: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add in the melted white chocolate and sour cream, then mix until fully incorporated.
3. Add the Eggs: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage to prevent cracking.
4. Pour into Crust: Pour the cheesecake mixture over the cooled crust in the springform pan.

Bake the Cheesecake (If Baking)

1. Bake the Cheesecake: Bake at 325°F (163°C) for 55-60 minutes, or until the center is mostly set but still slightly jiggly.
2. Cool and Chill: Let the cheesecake cool in the pan for 15 minutes before transferring to the fridge to chill for at least 3 hours, or overnight.

Assemble the Cheesecake

1. Swirl the Raspberry Sauce: Once the cheesecake has chilled, drizzle the raspberry sauce over the top and use a toothpick or skewer to swirl it into the filling.
2. Serve and Enjoy: Carefully remove the cheesecake from the springform pan, slice, and serve!