Elegant White Chocolate Raspberry Cheesecake

Preheat the oven to 325°F (163°C).

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form a smooth, even crust.

Bake for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool.

Make the Raspberry Sauce:

In a small saucepan, combine the raspberries, sugar, and lemon juice.

Cook over medium heat, stirring frequently, until the raspberries break down and the sauce thickens, about 5-7 minutes.

Strain through a fine mesh sieve to remove the seeds and set aside to cool.

Prepare the Cheesecake Filling:

In a microwave-safe bowl, melt the white chocolate chips and heavy cream together. Stir every 30 seconds until smooth and completely melted. Allow to cool slightly.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract and salt.

Gradually add the melted white chocolate mixture and beat until smooth.

Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust.

Using a spoon, drizzle the raspberry sauce over the cheesecake filling and use a toothpick or knife to gently swirl the raspberry sauce through the cheesecake for a marbled effect.

Bake the Cheesecake: