Preheat your oven to 350 degrees and put a pan of water on the bottom rack of your oven.
Start by making your raspberry sauce. In a small saucepan, combine raspberries, water, sugar and cornstarch. Heat over medium heat and bring to a boil, stirring frequently. As your sauce heats, gently smash your raspberries with the back of spoon to release the flavor. Once your sauce comes to a low boil, reduce heat to medium and simmer for 5 minutes. Then, push sauce through a fine mess strainer to remove the seeds and then move that bowl to the refrigerator to cool while you make the rest of your White Chocolate Raspberry Cheesecake.
Then in a medium sized bowl, combine graham crackers, sugar and melted butter. Pour crust into your cheesecake pan and firmly press crust crumbs evenly on bottom and going up sides of pan. Set aside.
Add cream cheese to a large mixing bowl and beat with electric mixer for 1 minute or until cream cheese is light and fluffy. Mix in the sugar and then eggs, one at a time. Last, add in vanilla and a squeeze of lemon and mix to incorporate. Add white chocolate chips and cream to a microwave safe bowl and microwave in 30 second bursts, stirring after each until white chocolate is melted and smooth. Pour white chocolate into cheesecake mixture and mix to combine.
Pour half of your cheesecake batter into cheesecake pan and smooth evenly. Spoon lines of raspberry sauce onto the cheesecake batter and using a knife or toothpick, lightly swirl making sure not to go deep enough to disturb the crust. Spoon remaining batter on top of the raspberry swirl and again even the batter out and spoon more lines of raspberry sauce on top of the White Chocolate Raspberry Cheesecake. Swirl the sauce into the cheesecake batter and move to the oven.
Bake for 55 minutes and then turn off the oven. Open the oven door and leave cheesecake in the turned off oven for 1 hour before moving it to the refrigerator to cool completely.
Move cheesecake to refrigerator to chill overnight. When ready to serve, run butter knife around edge of cheesecake to release from the pan and serve with remaining raspberry sauce or fresh raspberries.