Preparing the Crust:

• Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Press the mixture firmly into the bottom of the pan and bake for 8–10 minutes, until lightly golden.
• Remove from the oven and let cool completely.

Making the Cheesecake Batter:

• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Mix in vanilla extract and melted white chocolate, blending until fully incorporated.
• Add eggs one at a time, mixing on low speed to avoid overbeating.

Creating the Raspberry Swirl:

• In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
• Simmer for 5–7 minutes, mashing the raspberries as they soften.
• Stir in the cornstarch slurry and continue cooking until the mixture thickens.
• Strain through a sieve to remove seeds (optional) and let cool.

Assembling & Swirling:

• Pour the cheesecake batter over the cooled crust.
• Dollop spoonfuls of the raspberry compote onto the batter.
• Use a knife or toothpick to gently swirl the raspberry sauce for a marbled effect.

Baking the Cheesecake:

• Bake at 325°F (160°C) for 50–60 minutes, until the edges are set but the center is slightly jiggly.
• Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour.
• Transfer to the refrigerator and chill for at least 4 hours or overnight.

Decorating & Serving:

• Top with fresh raspberries, white chocolate shavings, and mint leaves for an elegant finish.
• For extra flair, drizzle with melted white chocolate or extra raspberry sauce.
• Slice using a warm knife for clean, professional-looking cuts.