2 c. crushed oreo cookies
6 tbsp white sugar
1/2 c. butter, melted
1 (12 ounce) package frozen raspberries
2 tbsp white sugar
2 tsp cornstarch
1/2 c. water
2 c. white chocolate chips
1/2 c. half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 c. white sugar
1 tsp vanilla extract
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 10 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. 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.
5. Pour half of batter over crust. Spoon a few tablespoons of the raspberry sauce over batter. Pour remaining cheesecake batter into pan, and pour the rest of the raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
7. Stuff face!
Thanks Brandon for letting me borrow your pan!