Crust

1. Preheat the oven to 350 degrees. Prep a 9×13 inch baking pan with nonstick baking spray. Line the baking pan with parchment paper over hanging on all 4 sides. Spray the parchment paper with nonstick baking spray.
2. Add the melted butter and graham cracker crumbs together in a medium bowl. Mix well to combine.
3. Spoon the graham cracker mixture into the prepared baking dish. Use your hands to press the mixture until it makes an even layer.Bake at 350 degrees for 12-15 minutes. Set aside when done.

Cheesecake Filling

1. Add the cream cheese to a mixing bowl. Using an electric mixer, mix until it becomes light and fluffy.
2. Slowly add the confectioners sugar, mixing as you add. Continue to mix until the cream cheese and sugar are combined.
3. Now add the sour cream, heavy cream, and pure vanilla extract.
4. Mix for 5 minutes, until thick and creamy.
5. Scoop the mixture on top of the baked crust. Use an offset spatula to spread it into an even layer.
6. Put it into the refrigerator for 2 hours. Check to make sure that it is set or return it to the refrigerator to chill completely.
7. Spoon the raspberry preserves on the cheesecake. Put it back in the refrigerator for another 2 hours.

White Chocolate Topping

1. Add the white chocolate chips to a microwave safe bowl. Microwave in 1 minute increments until the chips are softened.Heat the heavy cream in a pot on the stove to a simmer. Once warmed, pour the heavy cream over the softened chocolate chips, completely covering them in the bowl.
2. Let sit for 5 minutes. Use a large sppon and drizzle the white chocolate topping over the cheesecake. Let set until ready to serve.