Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into a 9-inch springform pan, ensuring an even layer across the bottom. Bake for 10 minutes or until lightly golden. Allow the crust to cool completely while you prepare the filling.

In a medium saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Heat over medium heat for about 10 minutes, stirring occasionally until the raspberries break down and become saucy. If desired, strain the mixture to remove seeds for a smoother texture. Set it aside to cool.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, which should take about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Gently fold in the melted white chocolate and vanilla extract until fully incorporated.

Pour half of the cheesecake filling into the cooled crust and smooth it out with a spatula. Drizzle half of the cooled raspberry mixture over the filling, then use a knife to gently swirl the two together for a marbled effect. Repeat with the remaining filling and raspberry mixture on top.

Bake for 55-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door ajar for an additional hour.

Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.