Prepare the crust by combining graham cracker crumbs and melted butter.
Bake the crust for about 10 minutes until golden brown.
In a mixing bowl, beat softened cream cheese until smooth.
Add melted white chocolate, eggs, sugar, and vanilla extract, then mix until combined.
Gently fold in the fresh raspberries.
Pour the cheesecake mixture over the baked crust and spread evenly.
Bake the cheesecake bars in a preheated oven for 25-30 minutes.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours.
Slice into bars and garnish with additional raspberries if desired.
