Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment for easy release. Crisp crust, meet your destiny.

Make the crust: mix graham cracker crumbs with melted butter and a pinch of salt. Press firmly into the bottom of the pan. Bake 8 minutes to set, then cool.

Melt white chocolate gently: use a double boiler or microwave in short bursts, stirring until smooth. Let it cool a touch so it doesn’t scramble the cheese joy.

Beat the cream cheese and sugar until velvety. Scrape the sides, then add eggs one at a time, mixing after each addition. Stir in sour cream, vanilla, and lemon zest.

Fold in the melted white chocolate until the batter is silky and uniform. Gently fold in raspberries, reserving a few for topping.

Pour filling over the crust. Tap the pan to settle air and prevent cracks. Bake 45-50 minutes until the center barely wobbles.

Turn off the oven, crack the door, and let the cheesecake cool slowly for about an hour. Then refrigerate at least 4 hours (preferably overnight) for slicing perfection.