Prep the pan: Line the bottom of a springform pan with parchment. Lightly grease the sides to help with a clean release.

Make the crust: Stir crumbs, melted butter, sugar, and salt until the texture feels like wet sand. Press firmly into the bottom of the pan and slightly up the sides. Use the bottom of a flat glass to compact it well. Chill while you prepare the filling.

Cook the raspberry sauce: In a small saucepan, combine 1 1/2 cups raspberries, sugar, and lemon juice. Cook over medium heat, stirring, until the berries break down (3–5 minutes). Stir in the cornstarch slurry and cook 30–60 seconds until slightly thickened. Push through a fine sieve to remove seeds. Let cool to room temperature.

Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Microwave in 15–20 second bursts, stirring each time, until smooth. Or melt over a double boiler. Let it cool to lukewarm—still fluid, not hot.

Beat the cream cheese: In a large bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy, about 1–2 minutes. Scrape the bowl. Make sure there are no lumps.

Whip the cream: In a separate bowl, whip cold heavy cream to medium-stiff peaks. It should hold swirls but not look grainy.

Combine: Stream the melted, slightly cooled white chocolate into the cream cheese mixture while mixing on low. Fold gently to fully incorporate. Then fold in the whipped cream in two additions until no streaks remain.

Assemble: Pour half of the filling into the chilled crust. Dollop half the raspberry sauce over the surface and swirl with a toothpick or skewer. Add the remaining filling and repeat with the remaining sauce. Tap the pan gently to release air bubbles.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice cleanly.

Finish and serve: Run a thin knife around the edge and release the springform. Top with the remaining 1/2 cup raspberries. Slice with a warm, dry knife for neat edges. Serve chilled.