In the bowl of your stand mixer (or a large mixing bowl if using a hand mixer), use the whisk attachment to beat cream cheese and sugar on the lowest setting until very smooth (about 3 minutes). Keep the speed low (i.e., lowest setting on mixer) to avoid whipping too much air into the filling. Adding air bubbles will increase the likelihood of the cheesecake cracking while baking.
Scrape down the sides of the bowl after each step while making the recipe. The cream cheese has a tendency to stick to the bowl and you want to make sure you don’t end up with any lumps in your cheesecake filling.
Add the eggs one at a time, beat well after each addition until smooth.
Next, add the vanilla extract and salt. Beat until incorporated. Finally, add the sour cream and melted white chocolate and stir to combine. Scrape the sides and bottom of the bowl one last time with a spatula to ensure all ingredients have been incorporated and there are no lumps.
Pour the filling into the spring form pan (on top of the cooled crust). Add small teaspoons of the raspberry sauce on top of the filling. Use a skewer, toothpick, or the edge of a knife to marble the sauce with the filling. To do this, move the knife up and down across the cheesecake and then left to right across the cheesecake. Avoid marbling too much otherwise the sauce will completely blend with the filling for a pink cheesecake.