Prepare the pan: Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil, covering the bottom and sides. Lightly grease the inside. Preheat your oven to 325°F (165°C).

Make the crust: Mix the crumbs, melted butter, sugar, and salt until the texture resembles wet sand. Press firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then cool while you prepare the filling.

Cook the raspberry sauce: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down, about 5–7 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1 minute. Press through a fine mesh sieve to remove seeds, if desired. Cool completely.

Melt the white chocolate: Place chopped white chocolate and heavy cream in a heatproof bowl. Microwave in 15–20 second bursts, stirring between each, until smooth. Let it cool until just warm to the touch.

Beat the cream cheese: Using a stand mixer or hand mixer on medium-low, beat cream cheese until smooth and no lumps remain, about 2 minutes. Scrape the bowl often to prevent chunks.

Add sugar and salt: Mix in the granulated sugar and a pinch of salt until combined and glossy, about 1 minute.

Add eggs: Beat in the eggs one at a time on low speed, just until incorporated. Avoid overmixing to limit air bubbles.

Finish the batter: Mix in vanilla and sour cream until smooth. Blend in the cooled melted white chocolate. The batter should be silky and pourable.

Assemble: Pour half the cheesecake batter over the crust. Dollop half the raspberry sauce in small spoonfuls over the surface. Swirl gently with a skewer or butter knife. Add the remaining batter, then dot with the rest of the raspberry sauce. Swirl again, keeping the motion light so you don’t blend the colors completely.

Prepare the water bath: Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan.

Bake: Bake at 325°F (165°C) for 55–70 minutes. The edges should be set, and the center should wobble slightly like gelatin when jiggled. Do not overbake.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove from the water bath, unwrap the foil, and cool to room temperature.

Chill: Cover and refrigerate for at least 6 hours, preferably overnight. This sets the texture and makes slicing easier.

Finish and serve: Release the springform ring. Garnish with fresh raspberries, white chocolate curls, or a little whipped cream if you like. Slice with a hot, clean knife for neat pieces.