Preheat your oven to 325°F (160°C).

In a mixing bowl, combine crushed graham crackers with melted butter until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until golden brown.

In a large mixing bowl, beat the cream cheese and melted white chocolate until smooth. Gradually mix in sugar and then add eggs one at a time. Incorporate sour cream, vanilla extract, and salt.

Set aside 1/4 cup of fresh raspberries and puree the rest. Gently fold the raspberry puree into the cheesecake batter to create a marbled effect.

Pour the cheesecake batter over the cooled crust, smoothing the top, then sprinkle reserved raspberry puree and create elegant swirls with a toothpick.

Bake for 60-70 minutes until edges are set but center jiggles slightly. Turn off the oven and crack the door open for an hour to cool gradually.

Transfer to the refrigerator and chill for at least 5 hours, ideally overnight.