Heat oven to 325°F (165°C). Combine graham crumbs, 2 tbsp sugar, and melted butter, press into a 9-inch springform pan, and bake for 8 minutes. Cool slightly.

Melt white chocolate in a bowl over simmering water, stirring until smooth. Set aside to cool for 5 minutes.

Beat cream cheese and 1 cup sugar until smooth. Mix in sour cream, vanilla, and melted white chocolate. Add eggs one at a time on low speed.

Pour filling over the crust, dollop with raspberry preserves, and swirl. Bake 55 to 65 minutes until edges are set and center wobbles slightly. Turn off oven, crack door, and leave inside for 1 hour.

Run a knife around the edge, cool completely, then refrigerate at least 4 hours. Slice and top with fresh raspberries.