In a large bowl, beat the cream cheese until it becomes smooth and creamy.

Gradually add sugar, followed by the melted Godiva white chocolate and vanilla extract. Mix until well combined.

Fold in half of the raspberries gently.

Pour the mixture over the graham cracker crust and smooth the top with a spatula.

Refrigerate for at least 6 hours or overnight.

Before serving, garnish with the remaining raspberries and drizzle with melted Godiva white chocolate.