Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until sandy. Press into the bottom of the pan and bake for 10 minutes.

In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook for about 10 minutes until softened, then let cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then fold in melted white chocolate and vanilla.

Pour half of the filling into the crust, drizzle half the raspberry swirl, and swirl with a knife. Repeat with remaining filling and swirl.

Bake for 55-60 minutes until edges are set and center is slightly jiggly. Leave in oven for 1 hour to cool gradually.

Remove from oven, let cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.