Prepare the Crust: Preheat your oven to 325F (163C). In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until fully combined. Add the vanilla extract and mix well. Incorporate the eggs, one at a time, ensuring each is fully blended before adding the next. Add the sour cream and melted white chocolate, mixing until the batter is smooth and creamy.

Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. Refrigerate for at least 4 hours, or overnight, to set completely.

Add the Topping: Once the cheesecake is fully chilled, place the fresh raspberries evenly over the top. Garnish with whipped cream and white chocolate curls for an elegant finish.

Serve: Slice the cheesecake into wedges and serve chilled. Enjoy the refreshing burst of white chocolate and raspberry flavors!

Prep Time: 30 minutes
Cooking Time: 1 hour
Servings: 12