White Chocolate Raspberry Cheesecake

In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compact the crumbs.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Prepare the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sour cream and 1/2 cup granulated sugar to the cream cheese, and beat until well combined.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and melted white chocolate until the mixture is smooth and uniform.
Add the Raspberries:

Gently fold the fresh raspberries into the cheesecake batter, being careful not to break them apart too much.
Assemble and Bake:

Pour the cheesecake batter over the cooled crust in the springform pan. Use a spatula to smooth the top.
Tap the pan gently on the counter to release any air bubbles.
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and run a knife around the edges of the pan to loosen it. Chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.
Serve:

Before serving, garnish the cheesecake with additional raspberries and white chocolate curls if desired.
Slice and serve this exquisite White Chocolate Raspberry Cheesecake to delight your taste buds and impress your guests!
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 5 hours (including chilling time)
Servings: 10-12