Ingredients:
For the Oreo Crust:
24 Oreo cookies
1/4 cup unsalted butter, melted
For the White Chocolate Cheesecake Filling:
3 bricks (24 ounces) full-fat cream cheese, VERY soft
1 cup (8 ounces) full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
3/4 cup fresh raspberries
3 tablespoons granulated sugar
For the Whipped Cream:
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla
Instructions:
Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9″ springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:
Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
For the White Chocolate Cheesecake Filling:
Beat the softened cream cheese and sour cream in a blender until completely smooth, scraping the sides and bottom of the container as needed. You want this mixture completely smooth before adding anymore ingredients!
Add in the eggs, egg yolks, and sugar and pulse until combined. Add in the vanilla and pulse for another 10 seconds. Don’t over mix!
Using a rubber spatula, fold in the lemon juice, then fold in the melted white chocolate.
Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.
Top with the raspberry swirl.
Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this).
Place cheesecake in preheated oven and bake for 1 hour and 30 minutes.
Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly in the center.
Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking.
Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!