Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for about 10 minutes until lightly golden, then cool.

In a saucepan, add raspberries, granulated sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until thickened. If desired, strain through a fine sieve. Allow to cool completely.

In a large mixing bowl, beat the cream cheese with granulated sugar using a handheld mixer until creamy. Add eggs one at a time, incorporating fully after each. Melt the white chocolate, let cool slightly, and mix in with the vanilla extract.

Pour half of the cheesecake batter into the cooled crust. Spoon half of the raspberry swirl over, swirling with a knife for marbled effect. Add remaining batter and remaining raspberry, swirling again.

Bake assembled cheesecake for 55-60 minutes until the center is slightly jiggly. Turn off oven, leaving cheesecake inside with door ajar for one hour.

Let cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight. Release from springform pan, slice, and enjoy.