Preheat the Oven and Prepare the Pan:

Preheat your oven to 325°F (160°C).

Grease a 9-inch springform pan and wrap the outside with aluminum foil to prepare for a water bath.

Make the Crust:

In a medium bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of the springform pan to form a crust. Set aside.

Prepare the Cheesecake Filling:

In a large bowl, beat the room-temperature cream cheese until smooth using a hand mixer or stand mixer with the paddle attachment.

Add cane sugar and continue to beat on medium-high speed until well combined.

Add eggs and egg yolks one at a time, mixing on low speed to avoid incorporating too much air.

Blend in milk, heavy cream, vanilla extract, and melted white chocolate chips until the mixture is smooth and creamy.

Assemble and Bake:

Pour the cheesecake batter over the crust in the springform pan.

Place the foil-wrapped pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.

Bake for 45-50 minutes or until the center is almost set but still slightly jiggly.

Cool and Chill:

Remove the cheesecake from the oven and water bath. Allow it to cool in the pan for 10 minutes, then run a knife around the edge to loosen it.

Refrigerate for at least 4 hours or overnight for best results.

Make the Raspberry Sauce:

In a small saucepan over medium heat, combine raspberries, cane sugar, and lemon juice. Stir occasionally until the raspberries break down into a sauce.

Strain the sauce through a fine mesh strainer to remove seeds for a smoother texture.

Serve:

Once the cheesecake has chilled, remove it from the fridge and top with raspberry sauce and fresh raspberries. Add white chocolate shavings if desired.

Slice and serve individual slices of this creamy cheesecake.