Preheat oven to 325°F. Crush graham crackers into fine crumbs. Mix with melted butter and sugar until combined. Press firmly into the bottom of a springform pan. Bake for 8 minutes, then cool completely.

Beat softened cream cheese until smooth. Gradually add sugar, beating until lump-free. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and melted white chocolate until evenly blended.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until thickened, then strain to remove seeds. Cool slightly. Pour half the cheesecake filling into the crust, drizzle with raspberry sauce, and swirl gently. Add remaining filling and repeat swirling. Bake at 325°F for 60 minutes until edges are set and center is slightly jiggly. Cool in oven with door ajar, then chill for 6 hours or overnight.