Ingredients

The following ingredients have 4 Servings
  • 1 cup Oreo crumbs
  • 3/4 cup sugar ((plus 1 tbsp))
  • 1/4 cup butter (melted)
  • 1 10 oz. package frozen raspberries
  • 2 tsp cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half and half
  • 3 8 oz. cream cheese packages (softened)
  • 3 eggs
  • 1 tsp vanilla extract

Instruction

  • Mix together the cookie crumbs, 3 tablespoons sugar and melted butter in a medium bowl. Press this into the bottom of a 9-inch springform pan.
  • Combine raspberries, 2 tablespoons sugar, cornstarch and water in a medium pot. Bring to a boil and boil for 5 minutes while the sauce thickens up. Strain the sauce through a mesh strainer to remove any seeds.
  • Preheat oven to 325. Melt white chocolate chips and half and half in a medium pot on low heat, stirring constantly until smooth.
  • Mix together cream cheese and 1/2 cup sugar in a large bowl until smooth. Add eggs one at a time and beat. Add vanilla and melted white chocolate and mix well. 
  • Pour half the batter over the crust, then 3 tablespoons of the raspberry mixture over the batter. Pour remaining batter into the pan and spoon 3 tablespoons of the raspberry sauce on the top. Create a marbled effect by swirling the batter with the tip of a knife.
  • Bake cheesecake for 55 to 60 minutes or until filling is set.
  • Cover with plastic wrap and refrigerate for 8 hours before removing from the pan. Serve the cheesecake with the leftover raspberry sauce.