• Line the bottom of a 7-inch Spring-form pan with Parchment paper.  Place the Graham Crackers in the food processor or blender, and pulse into crumbs.  Add the sugar, and melted butter, and mix to blend or coat.  Press the crumbs into the bottom of the Spring-form pan, and smooth evenly.  Place the pan in the freezer.
• Rinse the Raspberries in a Colander under cold water, and drain on paper towels.  Set in the Refrigerator and keep cool until time to use.
• Place the softened Cream Cheese in the mixing bowl of a stand mixer, and add the Heavy Cream, Sugar, and Powdered Sugar, and blend on low until all ingredients are well mixed.  Scrap down the sides of the bowl, add the Vanilla, and blend.  Place the White Chocolate in a bowl, and microwave at 15-second intervals until melted completely.  Allow the Melted White Chocolate to cool a bit, and pour into the Mixing bowl, and mix on low until completely mixed.  Scrap down the sides of the bowl, and blend until smooth and creamy.  Remove the mixing bowl from the mixer, and gently fold in the mashed Raspberries, creating a pink swirl in the cheesecake batter.  Add the sweetened Whole Raspberries, and gently stir into the cheesecake.
• Remove the Spring-form pan from the freezer, and pour the cheesecake batter into the pan, smoothing out the batter with a spatula.  Place the pan back into the freezer, and leave it overnight for best results.

To Decorate:

• Melt the White Chocolate in the Microwave, add the Food Coloring, and stir until smooth.  Allow to cool a bit, and place the melted chocolate in a plastic bag.  Snip a small bit off the end, and pipe the melted chocolate back and forth across the top of the Cheesecake.  Place the Vanilla Frosting in a pastry bag with a large star tip, and dollop the Frosting all around the edges of the Cheesecake.  Place the 12 - 15 Raspberries on top of the Frosting, to finish decorating the Cheesecake.  Cut in 2-inch pieces and serve. Enjoy!