Preheat your oven to 325°F (160°C) and line a 9-inch square baking pan with parchment paper.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.

Bake for 10 minutes, then remove from the oven and allow it to cool.

In a large bowl, beat the cream cheese until it's smooth and creamy.

Gradually add the sugar, then beat in the eggs, one at a time.

Stir in the melted white chocolate and vanilla extract until well incorporated.

Pour the filling over the cooled crust, spreading it out evenly with a spatula.

In a saucepan over medium heat, combine the raspberries and sugar. Cook until the raspberries break down and the mixture reaches a jam-like consistency. Strain the jam through a fine mesh sieve and allow the raspberry mixture to cool.

Once the jam mixture has cooled drop spoonfuls onto the cream cheese layer. Use a knife to create beautiful swirl patterns.

Bake for 35-40 minutes, or until the center is set and the edges are lightly browned.

Remove from the oven and let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours, or overnight if possible, before slicing into bars.