Preheat oven to 325 degrees F (160 degrees C).
In a food processor or blender, puree the Fresh Raspberries (1 cup) until completely smooth. Press the mixture through a fine strainer, discarding seeds. Stir in the Granulated Sugar (3 tablespoon). Refrigerate until ready to use.
In a medium bowl, mix Graham Crackers (1 3/4 cup) crumbs, and Butter (1/2 cup). Press mixture firmly into an 8 or 9-inch spring-form pan. Set aside.
Using a stand mixer fitted with a paddle attachment or a hand electric mixer, beat softened Cream Cheese (24 ounce), Vanilla Extract (1 teaspoon), and Granulated Sugar (3/4 cup) until smooth and combined.
Scrape the bottom and sides of the bowl to make sure everything is well blended.
Add Sour Cream (3/4 cup) and mix to incorporate it. Add Large Egg (3) one at a time. Don’t over mix after you added the eggs, and use your spatula to continue mixing them.
With your spatula stir in the cooled White Chocolate (7 ounce). Whisk in All-Purpose Flour (2 tablespoon) until there are no lumps. Pour batter over the prepared crust.
Spoon the raspberry mixture on top of the cheesecake, a few dollops at a time. Use a skewer or knife to swirl the mixture as much or as little as you'd like.
Place the cheesecake pan inside of a large cake pan. Put both pans in a larger roasting pan. Fill the roasting pan with boiling water. Bake for 1 hour and 30 minutes.
After cooking time, turn the oven off and let the cheesecake sit for 30 minutes inside the oven with the door slightly opened.
Remove from the oven and allow cheesecake to get to room temperature then refrigerate overnight or at least 8 hours.
When ready to eat, gently run a knife around the edge of the cheesecake. Remove from pan, slice it, and top with whipped cream if you want.