Prepare the pan. Lightly grease a 9-inch springform pan with cooking spray and wipe with a paper towel.
Make the crust. Mix graham cracker crumbs with melted butter until well coated, then press firmly into the bottom and sides of the pan.
Prepare the chocolate. Combine white chocolate with 2 tablespoons of cream and microwave at 50% power in 30-second intervals until melted.
Puree the raspberries. Blend raspberries until smooth. Strain through a mesh sieve to remove seeds if desired.
Whip the cream. Chill the mixing bowl first, then beat the cream until soft peaks form. Add powdered sugar and beat until stiff peaks form.
Beat cream cheese mixture. Mix cream cheese until completely smooth, add sugar, then blend in cooled white chocolate.
Combine components. Fold in whipped cream and lemon zest until mixture is completely smooth.
Layer and swirl. Pour one-third of filling into crust, add raspberry puree, and swirl with knife. Repeat twice more with the remaining filling and puree.
Chill thoroughly. Refrigerate for at least 4 hours or overnight until completely set.
Add toppings. Before serving, prepare additional whipped cream and pipe decoratively. Garnish with fresh raspberries.
