This white chocolate raspberry swirled cheesecake is rich, creamy and sits on top of an Oreo cookie crust. It's one decadent dessert!
2cuporeo cookie crumbles
2lbcream cheese(4 (8 oz) blocks), room temperature
1 1/2cupgranulated sugar
1 cupwhite chocolate chips melted*
2/3cupsour creamroom temperature
2/3cupheavy whipping creamroom temperature
For the Raspberry Sauce
In a medium saucepan set over medium heat, add the raspberries, sugar, cornstarch and water.
Bring to a boil and simmer for until a thick sauce forms. Pour through a mesh sieve into a clean bowl. Cover with plastic wrap and refrigerate until needed.
For the Crust
Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides.
Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground oreo cookies with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½" tall and approximately ¼" thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.
For the Filling
Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugar and the white chocolate, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.
Place the prepared springform pan into a large high-sided roasting pan. Pour half of the cream cheese filling into the springform pan, smoothing out the top with a spatula. Swirl in 1/3 of the raspberry sauce. Pour the remaining filling over top and swirl another 1/3 of the raspberry sauce into the filling. Pour boiling water around the springform pan, taking care not to get any on the filling. You'll want the water to go halfway up the side of the pan (this was just to the lip of my 2" tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
After the the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming. Remove the cheesecake from the bath, dry the bottom and cover with foil. Place in the refrigerator to chill for at least 4 hours before serving, I prefer 6+ hours. During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving.
*Use a quality brand of white chocolate like Ghirardelli.