- 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
- 6 tablespoons unsalted butter, melted
For White Chocolate Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 10 ounces white chocolate-chopped
- 1 ½ cup raspberries
r Raspberry Swirl:
- ½ cup raspberries
- 2 tablespoons granulated sugar
- White chocolate curls, optional
To Make Crusts:
Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray. Place in the freezer while you make the swirl and filling.
To Make The Raspberry Swirl:
Add raspberries and granulated sugar to a food processor and pulse until well pureed, about 30 seconds. Press mixture through a fine-mesh strainer into a bowl until there are only seeds remaining in a strainer, set aside.
To Make White Chocolate Cheesecake Filling:
Melt 10 ounces white chocolate and set aside to cool. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside.
In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine. Add melted chocolate and mix on low speed until well incorporated.
Sprinkle raspberries on top of the crust then carefully spoon white chocolate cheesecake filling over the top. Spoon a few teaspoons raspberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect.
Set in the fridge to firm. Refrigerate for at least 6 hours or until set.
When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides. Sprinkle white chocolate curls of the cheesecake or serve with remaining raspber