White Chocolate Raspberry Cheesecake w/ Oreo Crust

Preheat oven to 475°F.
5 mins before completing the filling , fill oven safe skillet with 1/2 inch of water. This is for the water bath

Remove filling from Oreos then crush the Oreos in blender for fine consistency.

Add melted butter to Oreos.
Press down Oreos on a lined spring form pan with hand or glass.

Freeze until filling is complete

Add most of raspberries to a saucepan (saving a few for garnish) and stir with sugar and lemon juice until raspberries break down

Strain raspberries. Set Aside to cool.

Add water bath to oven

Add cream cheese, sugar, sour cream

Blend until smooth

Add eggs one at a time. Incorporate egg completely before adding the next

Add vanilla

Add SOME filling, then add SOME raspberry sauce. Use knife to swirl around.

Add more filling then add more raspberry sauce. Swirl with knife.

Repeat until you fill your pan

Place foil under your pan to be sure water doesn't leak through during water bath

Bake on 475°F for 10 mins

Bring temperature down to 375°F and continue baking for 5 mins

Remove from water bath after 5 mins

Wrap with plastic then refrigerate 5 hours