Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well blended. Press the mixture into the bottom of a 9-inch springform pan to form a crust.

In a medium saucepan over low heat, melt the chopped white chocolate, stirring frequently until smooth. Set aside to cool slightly.

In a large bowl, beat the softened cream cheese until creamy. Add 1 cup sugar and vanilla extract until well combined.

Add the eggs one at a time, mixing well after each addition, then pour in the melted white chocolate and continue to mix until fully incorporated.

Gently fold in the fresh raspberries into the cheesecake batter.

Pour the cheesecake mixture over the prepared crust in the springform pan. Bake for approximately 60 minutes, or until the center is set and slightly wobbly.

Once done, allow the cheesecake to cool in the oven with the door slightly ajar for an hour before transferring it to the refrigerator for at least 4 hours or overnight.

When ready to serve, whip the heavy cream until soft peaks form, and top the chilled cheesecake with the whipped cream and additional fresh raspberries if desired.