Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with heavy duty aluminum foil.

Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom.

Bake in preheated oven for 10 minutes, then remove and cool on a wire rack.

Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water.

In a mixing bowl using an electric hand mixer, blend together cream cheese, sugar and seeds of 2 vanilla beans until smooth.

Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.

Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust.

Place cheesecake in roasting pan then pour in enough boiling water to reach halfway up the side of the cheesecake pan.

Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 to 75 minutes.

Turn off oven and leave cheesecake in oven with door closed for 10 minutes. Remove from oven and cool on a wire rack for 30 minutes.

Tent with foil and chill in refrigerator for 8 hours or overnight.

Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth.

Set aside and let cool until just lukewarm.

In a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form.

In a separate mixing bowl, whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate.

Add half of the whipped cream mixture and fold until nearly combined, then add remaining half and fold until combined.

Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill for 1 ½ hours.

In a mixing bowl, whip heavy cream with seeds of ½ a vanilla bean until soft peaks form.

Add sugar and whip until stiff peaks form.

Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.

To serve, remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired.