Preheat your oven to 350°F (175°C). Crush graham crackers until finely ground and mix with melted butter. Press into the base of a springform pan and bake for 10 minutes.

Blend fresh raspberries until smooth. Strain through a sieve if you prefer a seedless result and set aside.

Beat softened cream cheese until smooth, then mix in melted white chocolate. Add sour cream, sugar, eggs, vanilla, and salt, mixing until smooth.

Pour half of the filling into the crust, drizzle raspberry swirl over it, then add remaining filling and swirl gently with a knife.

Bake for 60-65 minutes until edges are set but center is slightly jiggly. Cool in the oven to prevent cracks.

After cooling, refrigerate for at least 5 hours or overnight before serving.

Slice the cheesecake and serve chilled, garnished with fresh raspberries and white chocolate shavings.