✓ Preheat oven to 350°F (180°C). Line an 8-inch springform pan with parchment paper.

✓ In a large bowl, combine graham cracker crumbs and sugar; mix in melted butter until well coated. Press into prepared pan to form base.

✓ Place pan on middle rack of preheated oven and bake for 10 minutes or until lightly golden brown.

✓ In small bowl, mix raspberries, sugar, and lemon juice. Let sit at room temperature.

✓ In large mixing bowl, beat cream cheese until smooth; gradually add 1 cup granulated sugar while continuing to mix.

✓ Add eggs one at a time, ensuring each is fully incorporated before adding next; stir in vanilla extract.

✓ Pour half of the cream cheese mixture into baked crust base. Spoon raspberry sauce over and spread evenly with spatula.

✓ Pour remaining cheesecake mixture on top, smoothing gently.

✓ Chop 12 ounces white chocolate and sprinkle across top layer of cheesecake.

✓ Return pan to oven; bake for an additional 30-35 minutes or until edges are set but center is still slightly jiggly.

✓ Cool completely then refrigerate for at least 4 hours before serving. Garnish with extra raspberry sauce or fresh berries, slice carefully.