Instructions:
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Mix the graham cracker crumbs with melted butter in a medium bowl. Press this mixture firmly into the bottom of the prepared pan to create the crust.
3. Beat the cream cheese and granulated sugar together in a large mixing bowl until the mixture is smooth and creamy.
4. Add the vanilla extract and blend well.
5. Incorporate the eggs one at a time, beating thoroughly after each addition.
6. Blend in the sour cream, heavy cream, lemon zest, and fresh lemon juice until smooth.
7. Pour half of the cheesecake batter over the prepared crust in the springform pan.
8. Sprinkle the white chocolate chips evenly over the batter for a delightful surprise center.
9. Pour the remaining batter over the chocolate chips.
10. Drop spoonfuls of warmed raspberry jam onto the surface of the batter and use a knife to create a beautiful swirl pattern.
11. Bake in the preheated oven for 60-70 minutes, or until the center is just set and the top looks slightly dry.
12. Cool the cheesecake in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
13. Decorate with fresh raspberries before serving.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Cooling Time: 5 hours | Total Time: 6 hours 40 minutes | Servings: 12
