Prepare Pan: Preheat oven to 325 degrees. Wrap a 9-inch springform pan with aluminum foil. Set aside.

Make Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Cool.

Make Raspberry Swirl: Cook raspberries, lemon juice, and sugar in a saucepan over medium heat for 5 minutes. Mix cornstarch with water, add to raspberries, and cook 2 more minutes. Strain to remove seeds. Cool.

Melt White Chocolate: Melt white chocolate chips in microwave in 30-second intervals, stirring between each. Cool for 5 minutes.

Make Filling: Beat cream cheese until smooth. Add sugar and beat well. Add eggs one at a time on low speed. Mix in sour cream, lemon zest, lemon juice, and vanilla. Fold in melted white chocolate.

Assemble: Pour half the batter over crust. Drizzle half the raspberry sauce. Add remaining batter, then drizzle remaining sauce. Swirl gently with a knife.

Bake: Place springform pan in a roasting pan. Add hot water to the roasting pan halfway up the sides. Bake 55 minutes until edges are set but center jiggles slightly.

Cool: Turn off oven and crack door. Let cheesecake cool in oven for 1 hour. Remove and cool completely on a rack. Refrigerate at least 4 hours or overnight.

Top and Serve: Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread on chilled cheesecake. Garnish with raspberries and white chocolate shavings.