Preheat oven to 325°F (160°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter, press into a 9-inch springform pan, and bake for 10 minutes. Cool slightly.

Melt the chopped white chocolate in the microwave in 20-second bursts, stirring between each, until smooth. Set aside to cool for 5 minutes.

Beat cream cheese on medium for 2 minutes until smooth. Add 3/4 cup sugar, beat 1 minute. Add eggs one at a time on low, then fold in sour cream, vanilla, and melted white chocolate.

Pour filling over crust, smooth the top, and bake at 325°F (160°C) for 55 to 65 minutes until edges are set and center wobbles gently. Turn oven off, crack door, and rest 1 hour inside. Cool to room temperature, then refrigerate at least 4 hours.

Simmer raspberries, 2 tbsp sugar, and lemon juice over medium heat for 8 minutes until thickened. Strain if desired and cool completely.

Release springform, spoon raspberry sauce over the top, scatter fresh raspberries, and slice with a clean knife.