30regularOreo cookies, about 3 cups Oreo cookie crumbs
5tbsp.salted or unsalted butter, melted
24oz.brick-style, full-fat cream cheese, softened to room temperature
¾cupfull-fat sour cream, room temperature
3largeeggs, room temperature
1tsp.fresh-squeezed lemon juice
1(3.5 oz.)bar white chocolate, chopped into small pieces
Raspberry White Chocolate Sauce:
¼cupprepared raspberry sauce (keep the rest of the sauce for serving)
1(3.5 oz.)bar white chocolate, coarsely chopped
Preheat your oven to 350°F. Line the bottom of a springform pan with parchment paper. Tie a slow cooker liner around the pan*, and then wrap several layers of heavy-duty aluminum foil around the pan and up the sides. Begin boiling water for the water bath.
Make the raspberry sauce:
Add the raspberries and sugar to a small saucepan. Cook and stir until the raspberries release their juices. About 3-5 minutes. In a small bowl, whisk the water, cornstarch, and lemon juice and add it to the saucepan.
Bring the mixture to a boil, reduce the heat slightly, and cook and stir until the sauce thickens. About 5 minutes. Immediately strain the sauce through a sieve and use the back of a spoon to push as much of it through as you can.
Make the Oreo crust:
Working in batches, add the Oreo cookies to a food processer and pulse into fine crumbs. Mix the crumbs with the melted butter and press the crust into the bottom of your prepared pan. Use the bottom of a clean glass to pack it down tightly and evenly in the bottom and slightly up the sides of the pan.
Bake the crust in the preheated oven for 10 minutes.
Make the cheesecake filling:
In a large bowl, beat the softened cream cheese with the sugar and the flour. Mix in the room temperature sour cream, scrape down the sides of the bowl with a rubber spatula, and mix until the batter is smooth without any lumps. Add the room temperature eggs, one at a time, and mix until just combined after each. Do not overmix once the eggs are added. Mix in the vanilla extract and freshly-squeezed lemon juice until evenly combined. Scrape down the sides of the bowl as needed.
Chop one of the (3.5 oz.) bars of white chocolate into small pieces and use a rubber spatula to fold it into the cheesecake batter.
Make the white chocolate raspberry sauce:
Coarsely chop the second (3.5 oz.) bar of white chocolate, place it in a bowl, and microwave in 30-second intervals, stirring between each, until melted and smooth. Add half of the raspberry sauce (¼ cup) to the melted white chocolate. Save the other half of the raspberry sauce for serving. Melt the white chocolate raspberry sauce in 15-second intervals if needed until the sauce is melted and smooth.
Pour the white chocolate raspberry sauce into the bowl of cheesecake batter. Use a chopstick or a butter knife to gently swirl the sauce around in the batter. Just enough so that there are ribbons of sauce evenly throughout the batter, but not so much that it gets fully mixed in.
Bake the cheesecake:
Pour the cheesecake batter into the pre-baked crust. Place the pan in a large roasting pan and very carefully pour the boiling water around it. The water should come up about 2″ around the sides of the pan.
Add the pan to the preheated oven and bake for 1 hour and 15 minutes. The center should be just slightly wobbly and the sides should be set. Turn the oven off and keep the door closed with the cheesecake in for 15 minutes. Then, crack the oven door and leave the cheesecake in for another 30 minutes.
Remove the cheesecake from the oven and the water bath and let it cool completely at room temperature, then let it cool in the fridge for at least 3 hours so it can fully set. Overnight is recommended.
Slice and serve cheesecake with remaining raspberry sauce. You might want to reheat it a little if it's too thick.
It's crucial that your cream cheese and eggs are at room temperature. To quickly bring cream cheese to room temperature: Place the foil-wrapped cream cheese in a bowl of lukewarm water for about 20 minutes. To quickly bring eggs to room temperature: Place them in a bowl of lukewarm (not hot) water for 5-10 minutes. *Wrapping a slow-cooker liner around the springform pan adds extra protection against water from the water bath leaking into the pan. Don't open the oven door at all while the cheesecake bakes during the first 1 hour and 15 minutes, then you can open the oven door and gently jiggle the pan to check for doneness. The cheesecake should be slightly golden around the outside edge and there should be a 2-3" wobbly center. If the entire cheesecake is still very wobbly and pale, continue to bake it for another 10-15 minutes and then check it again. Be careful not to overbake. Leftover cheesecake can be kept, covered tightly, in the fridge for up to 5 days.