In a large bowl, add cream cheese and sugar, beating until well blended with a hand mixer.
Add eggs, vanilla and lemon zest and mix until well combined.
In a double boiler, over simmering water, place ½ Cup (125ml) white chocolate chips. Stir until melted then remove from heat to let cool slightly.
Add cooled white chocolate to cheesecake batter and mix until smooth.
Pour ½ cheesecake batter over crust.
Spread 1 Cup (250ml) Raspberry Pie filling evenly over cheesecake batter and swirl with a butter knife to make a marbled effect.
Pour balance of cheesecake batter over marbled layer.
Bake 25 minutes. Remove from the oven and set aside to cool.
Spread remaining ½ Cup (125ml) Raspberry Pie filling over top of baked cheesecake. Refrigerate for 1 hour.
Using the parchment, pull cooled cheesecake out of the pan and place on a cutting board. Cut into 12 squares and serve.