Preheat your oven to 325°F (160°C).
Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a bowl.
Press the crust mixture firmly into the bottom of a greased 9x9 inch baking pan.
Bake the crust for 10 minutes, then remove it from the oven to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add in the melted white chocolate, sour cream, granulated sugar, and vanilla extract, mixing until well combined.
Add the eggs, one at a time, blending well after each addition.
Gently fold in half of the fresh raspberries, saving the rest for topping or garnish.
Pour the cheesecake filling over the pre-baked crust, spreading evenly.
Bake for an additional 35-40 minutes, or until the center is set but slightly jiggly.
Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours before slicing.
Once chilled, garnish with remaining raspberries and dust with powdered sugar if desired.
