Making White Chocolate Raspberry Cheesecake is straightforward if you follow these steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the springform pan.
3. Bake the Crust: Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
4. Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and mix until well combined.
5. Add White Chocolate: Stir in the melted white chocolate, followed by the eggs, vanilla extract, and sour cream. Mix until smooth and creamy.
6. Pour Filling: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
7. Bake: Bake in the preheated oven for about 1 hour or until the center is set but slightly jiggly.
8. Cool the Cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour. Then, remove it and let it cool to room temperature before refrigerating.
9. Prepare Raspberry Sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down. Add the cornstarch mixture and stir until thickened. Remove from heat and let it cool.
10. Top the Cheesecake: Once the cheesecake is completely cool, pour the raspberry sauce over the top, spreading it evenly.
11. Set in Refrigerator: Cover and refrigerate the cheesecake for at least 4 hours or overnight for best results.

These steps will guide you easily through the cheesecake-making process, ensuring a delicious outcome.