Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar, stirring until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow to cool while preparing the raspberry swirl.

In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring until the mixture thickens. Let the raspberry swirl cool down while preparing the cheesecake filling.

In a large mixing bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing thoroughly. Mix in the melted white chocolate and vanilla extract until fully blended.

Pour half of the cheesecake batter into the cooled graham cracker crust. Drizzle half of the raspberry mixture on top and swirl gently. Add the remaining cheesecake batter and raspberry mixture, swirling again.

Place the assembled cheesecake in the preheated oven and bake for 55-60 minutes. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Carefully remove it from the springform pan, cut into slices and enjoy.