Preheat your oven to 325°F (160°C).
Prepare the crust by mixing graham cracker crumbs and melted butter in a bowl.
Press the mixture into the bottom of a lined 9x9-inch baking pan evenly.
Bake the crust for 10 minutes until lightly golden, then cool.
In a medium saucepan, melt the white chocolate over low heat, stirring frequently.
In a large bowl, beat the softened cream cheese and sugar until smooth.
Add the melted white chocolate, vanilla extract, and eggs, mixing until well combined.
Gently fold in the raspberries into the cheesecake mixture.
Pour the cheesecake mixture over the cooled crust, spreading evenly.
Bake for 30-35 minutes or until the edges are set but the center still slightly jiggles.
Allow the bars to cool in the pan, then chill in the refrigerator for at least 3 hours before slicing.
Cut into squares and serve chilled, garnished with extra raspberries if desired.
