RASPBERRY SAUCE

• Place raspberries in a pot over low heat. Stir until softened and juices begin to release
• Pour in your sugar and lemon juice, stir to combine. Continue stirring until sugar has dissolved and the mixture has slightly thickened. Looking for a thin gravy consistency
• Remove from heat and use an immersion blender to pulse until mixture is mostly pulpy with no chunks
• Pour mixture into container through fine-mesh strainer, scraping the bottom of the container to grab any excess sauce
• Place in a sealed container in the fridge until your cheesecake has cooled. This will give your sauce time to chill and thicken further

CRUST

• Preheat oven to 325°F and line the base of an 8.5”-sized springform pan with parchment paper and grease the inside of the entire pan
• For the crust, blitz your Oreos in a food processor until finely ground. Then pour into a bowl with melted butter and sugar, and stir to combine
• Press the mixture evenly into your greased and lined baking dish. Then use the flat bottom of a glass or measuring cup to press down firmly into the bottom of the pan
• Freeze the crust for 15 minutes before placing it in the oven to bake for 15 minutes
• Remove from the oven and cool completely in the pan

FILLING

• Chop up your white chocolate and add it to a microwave-safe bowl. Microwave for 30 seconds, stir, and microwave in additional 10-15 second intervals, stirring in between, until smooth and fully melted. Set aside to cool to room temperature
• Add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream, heavy cream, and vanilla, and mix to combine
• In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until just incorporated
• Fold in your slightly cooled white chocolate
• Crack your eggs into your batter, one at a time, mixing between each egg until combined
• Pour half of your cheesecake batter over your cooled crust. Spread evenly in the pan with a spatula and top with an even layer of your fresh raspberries. Top with the remainder of your cheesecake batter, smoothing into an even layer as needed
• Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
• Bake your cheesecake at 325°F for 70-80 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake, but the edges will look set with a little color. Turn the oven off but crack the door slightly, leaving the cheesecake in the oven for another hour to cool gradually
• After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight

WHIPPED CREAM & ASSEMBLY

• Right before you’re ready to assemble your cooled cheesecake, make your whipped cream. Add your heavy cream and powdered sugar to a bowl and whisk until you have medium-soft peaks. Place into a piping bag with a fluted tip (I used a 113 tip!)
• Once your cheesecake has cooled, carefully remove it from the pan and pour your raspberry sauce in the center. Spread your sauce as needed, leaving about an inch of space from the rim
• Pipe your whipped cream around the top edge of your cheesecake, almost like a fence for your raspberry sauce
• Top your cheesecake with shaved white chocolate and halved fresh raspberries if desired. Slice and enjoy!