Line a 9-inch springform pan with parchment paper.

Combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the pan. Chill in the fridge while you prepare the filling.

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down, about 5 minutes.

Stir in cornstarch slurry and cook another 1–2 minutes until thickened. Remove from heat and let cool.

Beat cream cheese, powdered sugar, and vanilla until smooth.

Add melted white chocolate and mix until combined.

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.

Pour half of the filling over the crust. Drizzle half of the raspberry sauce and swirl with a knife.

Repeat with the remaining filling and sauce. Swirl again.

Cover and refrigerate for at least 6 hours or overnight until set.

Before serving, top with fresh raspberries and white chocolate curls.