1-First, mix crust ingredients and press into the bottom and partially up the sides of a 9-inch springform pan. Wrap the pan with heavy-duty foil and place it in a larger baking pan; set aside. Purée raspberries, strain to remove seeds, then mix with sugar and lemon juice; set aside.

2-Preheat oven to 350ºF (175ºC). Melt white chocolate gently, stirring every 30 seconds until smooth; set aside. Using a paddle attachment, mix cream cheese until smooth (about 1 minute). Add sugar and mix until smooth, then add flour.

3-Add eggs one at a time, mixing just until combined and scraping the bowl after each addition. Stir in vanilla, whipping cream, and melted white chocolate. Pour batter into the prepared pan. Spoon tablespoonfuls of raspberry sauce over the surface, leaving spaces and keeping sauce away from edges.

4-Lightly swirl the sauce into the batter without overmixing. Place the springform pan in the baking pan and pour hot water to reach 1 inch up the sides. Bake for about 1 hour until the top appears set. Cool cheesecake in the water bath for 1 hour, then on the countertop for another hour. Chill for at least 6 hours or overnight before serving. Allow to sit at room temperature for 1 hour before slicing. Garnish with fresh raspberries if desired.