1. Preheat oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Wrap the pan in aluminum foil to prepare for a water bath.

2. Combine graham cracker crumbs and melted butter. Press into the pan firmly to form the crust. Freeze while preparing the filling.

3. In a large mixing bowl, beat the cream cheese until smooth and creamy.

4. Add granulated sugar and mix until fully incorporated and glossy.

5. Blend in sour cream, heavy cream, and vanilla extract until smooth.

6. Add eggs one at a time, mixing on low speed just until combined.

7. Stir in pink food coloring, adjusting the amount for desired color.

8. Gently fold in the raspberries, being careful not to crush them.

9. Pour half of the batter over the crust. Drizzle with melted white chocolate if using, then pour in the remaining batter.

10. Smooth the top and gently tap the pan on the counter to release any air bubbles.

11. Place the pan inside a larger baking dish and fill the outer pan with hot water halfway up the sides.

12. Bake for 60–70 minutes, until the edges are set and the center jiggles slightly.

13. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.

14. Transfer to the fridge and chill for at least 6 hours or overnight.

15. Before serving, top with whipped cream, powdered sugar, and extra raspberries. Slice with a hot knife for clean cuts.