Instructions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
Add the flour and beat until just combined.
Stir in the melted white chocolate until fully incorporated.
Pour half of the cheesecake batter over the base.
Place a spoonful of raspberry jam over the batter, then pour the remaining batter over the top.
Using a knife, gently stir the jam into the batter.
Bake for 55-60 minutes, or until the center is set and the edges are lightly browned.
Allow the cheesecake to cool completely in the pan on a wire rack, then place it in the refrigerator for at least 4 hours or overnight.
Garnish the cheesecake with fresh raspberries, lemon zest and whipped cream before serving.
Enjoy the elegance of this white chocolate raspberry cheesecake, perfect for any occasion!
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