- 1 1/2 cups Oreo crumbs (22 Oreos)
- 1 /4 cup butter
- 1 /2 cup seedless raspberry preserves/jam
- 1–2 tablespoons water
- 4 (8 oz) packages cream cheese, room temperature
- 1 1 /4 cups granulated sugar
- 1 /2 cup sour cream
- 2 teaspoons vanilla extract
- 5 eggs, room temperature
- 4 ounces white chocolate, chopped into chunks
- Shaved white chocolate (about 2 oz)
- Whipped cream
- Fresh raspberries (optional)
- Preheat oven to 425 degrees.
- Combine Oreo crumbs and melted butter, mix until well combined. Press into a buttered 9″ spring form pan and put in the freezer for 15 minutes.
- Place a large pan or oven-safe skillet filled with about 1/2″ of water into the oven while it preheats. Place on bottom shelf in your oven.
- In the bowl of a stand mixer, combine the cream cheese with the sugar, sour cream, and vanilla. Mix until the ingredients are smooth and creamy, scrapping down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just until eggs are mixed in.
- Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust.
- Pour half of the cream cheese filling into the crust. Dollop half of the raspberry sauce over the batter and swirl with a skewer or knife. Add remaining batter and then dollop the remaining sauce. Swirl again.
- Bake for 10 minutes at 425°F, then turn the oven down to 350°F and bake for 55 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Turn oven off and crack the door open. Let the cheesecake cool in the oven for 45 minutes. Remove the cheesecake from the oven and let it cool completely and then put it in the fridge to chill for several hours.
- Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate and a dollop of fresh whipped cream.