Preheat your oven to 160°C (320°F). Prepare a 9-inch springform pan by greasing the bottom and sides lightly.

In a mixing bowl, combine the crushed digestive biscuits and melted butter. Stir until the mixture resembles wet sand.

Press the biscuit mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a measuring cup or your fingers to compact it well.

Bake the crust in the preheated oven for about 10 minutes. Once baked, remove it from the oven and allow it to cool completely.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Add the melted white chocolate to the cream cheese, mixing until fully incorporated and smooth. Scrape down the sides of the bowl as necessary.

Gradually add the granulated sugar to the cream cheese mixture, beating until well combined and fluffy.

In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.

Fold in the fresh raspberries, ensuring they are evenly distributed throughout the mixture.

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Tap the springform pan gently on the counter to release any air bubbles that may have formed.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.

Once set, carefully remove the sides of the springform pan. Garnish the top with additional fresh raspberries for a pop of color and flavor before serving.