Preheat oven to 350 degrees. Line a 9 x 9 baking pan with parchement paper and set aside.
Crust:
In a small bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until moistened. Pour into prepared pan and press down with your hands to make an even layer.
Bake for 6 minutes and let cool. Lower oven to 325 degrees.
Cheesecake Filling:
Place room temperature cream cheese in a stand mixer and beat for 5 minutes. Add sugar and mix until combined. Add eggs, one at a time, beating thoroughly after each one. Add vanilla and mix well.
Fold in white chocolate and pour mixture over cooled crust.
Add raspberry jam in tablespoons on top of cheesecake filling and use a toothpick to make swirls throughout the top.
Bake for 45-55 minutes or until cheesecake bars are set. Remove from oven and cool. Chill for at least 2 hours before serving.
Cut into squares and garnish with fresh raspberries.