White Chocolate Raspberry Cheesecake
Make the Raspberry Sauce:Combine ingredients: In a medium saucepan, mix raspberries, sugar, and 2 tablespoons of water. Cook over medium heat, stirring frequently and mashing the berries.
Thicken the sauce: In a small bowl, dissolve the cornstarch in the remaining 1 tablespoon of water. Stir it into the raspberry mixture, bring it to a boil, and cook for about 2 minutes until thickened.
Strain the sauce: Strain through a fine mesh sieve to remove seeds and set aside to cool.
Prepare the Oreo Crust:Preheat the oven: Set it to 350°F (175°C).
Crush the Oreos: Process the cookies until finely ground, then mix with melted butter.
Press into the pan: Line the bottom of a 9-inch springform pan with parchment paper, lightly grease the sides, and wrap the outside with 2-3 layers of foil. Press the Oreo mixture evenly into the bottom and up the sides of the pan.
Bake the crust: Bake for 10 minutes and set aside to cool.
Make the Cheesecake Filling:Melt the white chocolate: Microwave the chocolate in 30-second intervals, stirring between each until smooth. Let it cool.
Beat cream cheese and sugar: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Scrape the bowl and beat again for 20 seconds.
Add eggs and sour cream: On low speed, add the eggs and yolks one at a time, then mix in the sour cream, cornstarch, and vanilla. Finally, blend in the cooled white chocolate.
Assemble the Cheesecake:First layer: Pour half of the cheesecake batter over the prepared Oreo crust.
Swirl raspberry sauce: Dollop about a third of the raspberry sauce over the batter, and gently swirl with a knife or skewer.
Second layer: Pour the remaining cheesecake batter on top and swirl in another third of the raspberry sauce.
