Preheat the oven to 325°F or gas mark 3.

In a food processor grind the graham crackers into crumbs. In a mixing bowl combine the crumbs, sugar, and 5 tablespoons of the melted butter. Pour the mixture into a parchment paper lined springform pan. Using the back of a measuring cup or flat bottomed glass to make an even layer. Bake for 10 minutes. While the crust is baking bring a tea pot of water to a boil.

Reduce the temperature to 300°F or gas mark 2.

In a stand mixer with the paddle attachment beat the cream cheese until light and add the sugars. One at a time add the eggs and beat for a minute between each egg. Scrape down the side as needed. Add the white chocolate, vanilla, salt, cooled raspberry reduction, and sour cream.

Use remaining tablespoon of butter and brush the sides of the springform pan and dust with a little flour. Pour the cheesecake batter into the pan. Line the entire pan with foil, place in the roasting pan and fill the pan up with the boiling water. Bake for an hour or until when the cheesecake is tapped only the center has a slight wobble.