2 cups Oreo cookie crumbs
6 tablespoons white sugar
1/2 cup butter, melted
10 ounces frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3-8 ounce packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1. Preheat oven to 325 degrees.
2. In a medium bowl, mix together cookie crumbs, 6 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan. Bake for 15 minutes. Remove and let fully cool.
3. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
4. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
5. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
6. Pour half of batter over crust. Spoon 4 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 4 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
7. Wrap foil around the bottom of the spring form pan. Place on a cookie sheet then fill the cookie sheet with water. Bake for 55 to 60 minutes, or until filling is set. Turn off the heat and crack the oven door. Let the cheesecake sit in the oven for another hour. This will allow the cheesecake to not sink. Cover and refrigerate the cheesecake for 8 hours. Serve topped with remaining raspberry sauce.