Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar and the vanilla extract, beating until combined and creamy.

Add the eggs, one at a time, mixing on low speed just until the eggs are incorporated. Be careful not to over-mix, as this can cause cracks in your cheesecake.

Mix in the melted white chocolate until smooth, ensuring it's well blended.

Pour half of the cream cheese mixture over the crust. Drizzle half of the raspberry puree on top, and then use a knife to swirl it in gently. Repeat with the remaining cream cheese mixture and raspberry puree.

Place the springform pan in the preheated oven and bake for about 60 minutes, or until the center is set and slightly jiggles. Turn off the oven and crack the door, allowing the cheesecake to cool slowly in the oven for about an hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. This helps enhance the flavors and set the texture perfectly.

Before serving, garnish with fresh raspberries. Slice and enjoy the delightful tang of raspberry and creamy white chocolate flavor!