Step 1 – Prepare the Crust

1. Crush graham crackers into fine crumbs using a food processor or rolling pin.
2. Mix with melted butter and sugar until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Chill in the refrigerator for at least 20 minutes.

Step 2 – Melt the White Chocolate

1. Melt white chocolate using a double boiler or microwave in 30-second intervals.
2. Stir until smooth and let cool slightly.

Step 3 – Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and powdered sugar until smooth.
2. Add vanilla extract and mix well.
3. Fold in melted white chocolate until fully combined.
4. Whip heavy cream separately until soft peaks form, then gently fold into the mixture.

Step 4 – Assemble the Cheesecake

1. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
2. Drop small spoonfuls of raspberry preserves on top and use a toothpick to create swirls.
3. Scatter fresh raspberries on top for garnish.

Step 5 – Chill & Set

1. Refrigerate for at least 6 hours or overnight for best results.
2. Before serving, run a knife around the edges of the pan and carefully remove the springform.

Step 6 – Serve & Enjoy

1. Slice with a hot knife for clean cuts.
2. Serve as is or garnish with extra whipped cream and white chocolate shavings.