Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined.

Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.

Bake for 8–10 minutes, then remove from the oven and let it cool while you prepare the filling.

In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.

Add the melted white chocolate and vanilla extract, and beat until fully incorporated.

Add the sugar and eggs, one at a time, mixing well after each addition.

Stir in the sour cream until the filling is smooth and creamy.

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

Bake the cheesecake for 50–55 minutes or until the center is set but slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool for about an hour.

After it has cooled to room temperature, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight.

In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

Before serving, top the cheesecake with whipped cream, white chocolate shavings, and fresh raspberries for a beautiful, flavorful touch.

Slice and serve chilled for the best experience.