Preheat the oven to 325°F (165°C).

Combine graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the springform pan.

Cook raspberries with 2 tablespoons of sugar in a saucepan over medium heat. Mash and strain to remove seeds, then let cool.

Beat cream cheese and granulated sugar until smooth.

Add melted white chocolate, mixing until incorporated.

Incorporate eggs one at a time, then blend in vanilla extract and heavy cream.

Pour filling over crust and spoon cooled raspberry sauce over top. Swirl gently.

Bake for 50-55 minutes, until center jiggles gently.

Cool cheesecake in the oven with door slightly ajar for an hour.

Refrigerate for at least 4 hours before serving.