In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Chill in the refrigerator for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

Slowly pour the melted white chocolate into the cream cheese mixture, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture until no streaks remain.

Gently fold in the fresh raspberries, being careful not to break them apart too much.

Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.

Before serving, garnish with additional fresh raspberries on top. Carefully remove the sides of the springform pan and slice the cheesecake.