Prepare the cheesecake mixture:

• In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth. Add powdered sugar, graham cracker crumbs, melted white chocolate, and vanilla extract. Beat until fully combined.

Add the raspberries:

• Gently fold in the fresh raspberries, ensuring not to crush them completely. Alternatively, swirl raspberry preserves into the mixture.

Chill the mixture:

• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to make rolling easier.

Roll into balls:

• After chilling, scoop out tablespoon-sized portions of the mixture and roll them into 1-inch balls. Place on a parchment paper-lined baking sheet.

Melt the white chocolate coating:

• In a microwave-safe bowl, melt the 12 oz of white chocolate chips in 30-second intervals, stirring between each until smooth.

Coat the balls:

• Dip each cheesecake ball into the melted white chocolate, using a fork to coat completely. Gently tap the fork to remove excess chocolate, then place the coated balls back on the parchment paper.

Chill again:

• Refrigerate the coated cheesecake balls for at least 30 minutes until the white chocolate is set.

Serve and garnish:

• Once the chocolate is set, garnish with extra crushed graham crackers or drizzle with raspberry sauce for added flavor.