Prepare the Raspberry Swirl:
· In a small saucepan, combine the raspberries, 2 tablespoons of sugar, and lemon juice.
· Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens (about 5-7 minutes).
· Press the mixture through a fine-mesh sieve into a bowl to remove the seeds. Discard the seeds and let the puree cool completely. (This can be made ahead of time).

Make the Crust:
· Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage.
· In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of sugar. Stir in the melted butter until the mixture resembles wet sand.
· Press the crumbs firmly and evenly into the bottom and about 1 inch up the sides of the prepared pan.
· Bake for 10 minutes. Remove and let it cool on a wire rack while you prepare the filling.

Prepare the Filling:
· Melt the White Chocolate: Place the finely chopped white chocolate in a heatproof bowl. Melt in 20-second intervals in the microwave, stirring between each, until smooth. Alternatively, use a double boiler. Let it cool slightly so it’s not scalding hot.
· In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and 1 cup of sugar on medium-low speed until completely smooth and creamy. Do not overbeat—this incorporates too much air.
· Scrape down the bowl. Beat in the sour cream and vanilla extract until just combined.
· Beat in the slightly cooled, melted white chocolate until fully incorporated.
· Add the eggs one at a time, beating on low speed just until each egg is mixed in. After the last egg is added, stop mixing. Overmixing the eggs will lead to a puffy, cracked cheesecake.
· Stir in the salt.

Assemble and Bake:
· Pour about two-thirds of the cheesecake filling over the cooled crust.
· Dollop about 6-8 small spoonfuls of the cooled raspberry puree over the filling.
· Carefully pour the remaining cheesecake filling over the top.
· Dollop the remaining raspberry puree on top. Use a wooden skewer or the tip of a knife to gently swirl the puree into the batter.
· Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This is the water bath (bain-marie).
· Bake for 65-75 minutes. The edges of the cheesecake will be set, but the center will still have a slight jiggle when you gently shake the pan.
· Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.

Cool and Chill:
· Remove the cheesecake from the water bath and place it on a wire rack. Run a thin knife around the edge of the pan to loosen it (this also helps prevent cracking as it shrinks).
· Let it cool to room temperature on the rack (about 2 hours).
· Cover with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.

Serve:
· Before serving, run a knife around the edge again and release the springform pan collar.
· Slice with a sharp, thin knife dipped in hot water for clean cuts.
· Garnish with fresh raspberries, whipped cream, and a drizzle of melted white chocolate, if desired.

Tips for a Perfect Cheesecake