2 cups graham cracker crumbs
1/2 cup butter, melted
12 ounces white baking chocolate, roughly chopped
1 cup heavy cream, chilled
3 packages (8 ounces each) cream cheese, room temperature
1 cup Greek yogurt, room temperature
12 ounces fresh raspberries

Heat the oven to 350 degrees. In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir to combine. Press the crust on the bottom of buttered 9- by 13-inch pan. Bake in the preheated oven for 6-8 minutes until golden. Remove from the oven and cool completely. To make the filling, melt the white chocolate in a microwave-safe bowl for one minute, stir, then 20-30 seconds, stirring after each. Stir until smooth. Set aside to cool. In a grease-free bowl, add the chilled heavy cream and whip until firm peaks form. In another bowl, add the cream cheese and yogurt and beat until combined. Stir in the melted white chocolate. With a spatula, fold in the whipped heavy cream. Spoon half of the cheesecake filling over the crust. Arrange the fresh raspberries evenly over the cheesecake filling, gently pressing them in. Spoon the remaining cheesecake filling over the raspberries and with a spatula or the back of a spoon, smooth the top. Cover the cheesecake with plastic wrap and chill for a couple of hours in the refrigerator. Cut into bars. Optional, melt one more ounce of white chocolate and drizzle over the cheesecake bars and decorate with a fresh raspberry.