Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

In a double boiler, melt the white chocolate and set aside to cool slightly.

In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the melted white chocolate and vanilla extract, mixing until combined.

Add the eggs one at a time, mixing on low speed after each addition. Finally, mix in the sour cream until smooth.

Pour the filling over the cooled crust and smooth the top. Bake for 60 minutes or until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour. Then, remove and let cool to room temperature before refrigerating for at least 4 hours or overnight.

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens, about 10 minutes.

Strain the sauce through a fine mesh sieve to remove seeds, if desired. Let cool.

Slice the cheesecake and serve topped with raspberry sauce.