Raspberry & White Chocolate Cheesecake

Steps:

1. <ol>
2. <li>Preheat oven to 325F &amp; line an 8 or 9 inch springform pan with parchment paper.<span class="Apple-converted-space">&nbsp; </span>Wrap the sides of the pan outside with tin foil.</li>
3. <li>In a medium saucepan over medium heat, add the raspberries &amp; granulated sugar.<span class="Apple-converted-space">&nbsp; </span>Stir &amp; break raspberries down with a wooden spoon or spatula until it is simmering and becomes more of a liquid. <span class="Apple-converted-space">&nbsp;</span></li>
4. <li>Add the cornstarch &amp; water in a cup, stirring together.<span class="Apple-converted-space">&nbsp; </span>Add to the raspberries &amp; continue to stir until the raspberry liquid becomes thicker like syrup, &amp;<span class="Apple-converted-space">&nbsp; </span>the raspberries are completely broken down mostly to the seeds.</li>
5. <li>Remove from the heat, and strain the raspberry syrup through a mesh sieve, so the raspberry juice drips down into a clean bowl.<span class="Apple-converted-space">&nbsp; </span>Discard the seeds &amp; set the raspberry syrup aside to cool.</li>
6. <li>Using a food processor, grind the Oreos into sand texture, then mix it in a bowl with the melted butter. <span class="Apple-converted-space">&nbsp;</span></li>
7. <li>Pour the ground Oreo mixture into the bottom of the springform pan, &amp; pat down with a glass to flatten evenly, making into a bottom layer crust. <span class="Apple-converted-space">&nbsp;</span></li>
8. <li>Bake the Oreo crust for 10 minutes, then set aside to cool.</li>
9. <li>Melt the 1/2 cup of white chocolate in a microwaveable bowl for 30 second increments, stirring each time until smooth.</li>
10. <li>In a large mixing bowl, mix together the softened cream cheese, granulated sugar, &amp; vanilla extract until smooth. <span class="Apple-converted-space">&nbsp;</span></li>
11. <li>Add the eggs &amp; yolk one at a time, mixing in between until just combined.</li>
12. <li>Last, add the sour cream, cornstarch, &amp; 1/2 cup of melted white chocolate.<span class="Apple-converted-space">&nbsp; </span>Mix until just combined &amp; smooth.</li>
13. <li>Heat the other 1 cup of white chocolate chips in a microwaveable bowl, stirring until smooth.</li>
14. <li>Pour half of the cheesecake filling onto the Oreo crust followed by 7-10 tablespoons of raspberry sauce. <span class="Apple-converted-space">&nbsp;</span></li>
15. <li>Using a knife, swirl the raspberry sauce around making swirls in the first cheesecake layer.</li>
16. <li>Pour the rest of the cheesecake filling on top of the first layer, followed by the 1 cup of melted white chocolate chips. use a knife or spoon to delicately swirl the white chocolate layer into the cheesecake layer.</li>
17. <li>Top the cheesecake with 6-10 more tablespoons of raspberry sauce, swirlilng it around with a knife for your desired look.</li>
18. <li>Set the cheesecake springform pan into the roasting pan, & fill the roasting pan up with hot water until it reaches half way.</li>
19. <li>Carefully place the cheesecake/roasting pan into the oven & bake for 1 hour, or until the edges are set, & the middle of the cheesecake jiggles slightly.</li>
20. <li>Let the cheesecake cool fully on the counter for at least 1 hour, & then place it in the fridge to chill overnight for at least 12 hours.</li>
21. <li>Top the cheesecake with more raspberry sauce, shaved white chocolate, & fresh raspberries before serving.</li>
22. </ol>