Combine the raspberries and sugar in a saucepan and simmer until the berries fall apart and become syrupy, about 4-5 minutes. Help to break them up by pressing on them with a spoon.

Strain through a fine mesh strainer to remove the seeds and let cool before using. You can chill it in the refrigerator, in the freezer, or in an ice bath (my favorite).

Preheat oven to 350 degrees F.

Prepare an 8 by 8-inch baking pan by lining the bottom with aluminum foil or baking parchment and spraying with nonstick cooking spray.

Mix the cookie crumbs and the melted butter until well combined and moistened. They should have the texture of wet sand.

Press the crumbs into the bottom of the baking pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,

Bake until golden brown around the edges and fragrant, about 8 minutes. Set aside to cool.

With a hand mixer or in a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl.

Add sugar and beat another 2 minutes, scraping down bowl halfway through.

Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl.

Add vanilla, salt, and white chocolate and mix until thoroughly combined.

Add sour cream and mix until combined.

Pour half of the cheesecake batter onto the prebaked crust. Drizzle half of the raspberry sauce on top of the batter.

Pour the remaining half of the cheesecake batter on top. Drizzle the remaining half of the raspberry sauce on top of the batter and swirl with a toothpick.

Bake until the sides are puffy and golden, and the center is still slightly jiggly, about 30-35 minutes.

Remove from the oven and cool to room temperature, then refrigerate for 4 hours before slicing.