1. Preheat oven to 325°F (165°C).

2. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil.

3. Mix graham cracker crumbs, melted butter, sugar, and salt until the texture looks like wet sand.

4. Press the crust firmly into the bottom of the pan. Use a flat measuring cup to compact it well.

5. Bake the crust for 10 minutes. Let it cool completely.

6. Add raspberries, sugar, and lemon juice to a saucepan.

7. Cook over medium heat for 7 to 8 minutes, until the berries soften.

8. Strain the sauce through a fine mesh sieve to remove seeds. Let it cool.

9. Melt the white chocolate gently using a double boiler or short microwave intervals. Let it cool slightly.

10. Beat softened cream cheese on low-medium speed until smooth.

11. Add sugar and mix until just combined.

12. Add eggs one at a time, mixing gently after each addition.

13. Add vanilla extract, sour cream, and melted white chocolate. Mix on low speed until smooth.

14. Pour half of the cheesecake batter over the cooled crust.

15. Add spoonfuls of raspberry sauce and gently swirl with a skewer or thin knife.

16. Add the remaining batter and repeat with more raspberry sauce.

17. Place the springform pan inside a large roasting pan.

18. Pour hot water into the roasting pan until it reaches halfway up the springform pan.

19. Bake for 55 to 60 minutes. The edges should be set and the center should still jiggle slightly.

20. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.

21. Cool completely at room temperature.

22. Refrigerate for at least 6 hours, preferably overnight.

23. Warm raspberry preserves with water until smooth.

24. Brush the glaze over the chilled cheesecake.

25. Decorate with fresh raspberries, white chocolate curls, and whipped cream rosettes.

26. Slice with a hot clean knife and serve chilled.