1. Place the softened cream cheese into a large mixing bowl and beat until completely smooth and fluffy.

2. Add the powdered sugar, vanilla extract, melted butter, and salt, then continue mixing until fully combined.

3. Stir in the graham cracker crumbs and crushed freeze-dried raspberries until a thick cheesecake mixture forms.

4. Refrigerate the filling for 20 to 30 minutes if it feels too soft to roll.

5. Scoop the filling into evenly sized portions and roll into smooth balls using your hands.

6. Arrange the cheesecake balls on a parchment-lined tray and freeze for 45 minutes to 1 hour.

7. Melt the white chocolate in a microwave-safe bowl using short intervals, stirring frequently until smooth.

8. Add the heavy cream if needed to thin the melted chocolate slightly for easier dipping.

9. Remove a few cheesecake balls from the freezer at a time and dip each one into the melted white chocolate until fully coated.

10. Allow excess chocolate to drip off before placing the coated cheesecake balls back onto the tray.

11. Sprinkle freeze-dried raspberry crumbs over the tops before the chocolate coating sets.

12. Refrigerate the finished cheesecake balls for at least 30 minutes until firm.

13. Serve chilled and enjoy.