Preheat oven to 350°F. Lightly butter 9-inch tart or pie pan.
Combine crushed vanilla wafers and butter until thoroughly mixed. Press mixture firmly and evenly into the bottom and up the sides of prepared pan.
Bake 12 to 15 minutes, or until crust is lightly browned and dry.
Set crust aside to cool.
Place white chocolate in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments, until chocolate melts when stirred. Set aside to cool.
Using an electric mixer on medium speed, beat cooled chocolate, cream cheese, sugar and vanilla until smooth and creamy.
Place cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until soft peaks form.
Gently fold the whipped cream into the white chocolate mixture.
Transfer mixture to cooled pie crust and spread evenly.
Place raspberries in a blender or food processor. Process until puréed.
Use a small spoon to drop raspberries over the top of the pie filling. Use a thin knife to swirl the raspberries into the filling.
Refrigerate pie for at least 2 hours before serving.