Preparing the Crust

Start by preheating your oven to 325°F. Combine the crushed Oreo cookies and melted butter in a medium-sized mixing bowl. Stir until the crumbs are evenly moistened, then press the mixture firmly into the bottom and up the sides of a tall 9×3-inch springform pan. This will create the perfect foundation for your cheesecake. Bake the crust for 8 to 10 minutes, then set it aside to cool while you prepare the filling.

The crust serves as the foundation of your cheesecake, so it’s important to press it in firmly for maximum stability. The crushed Oreos add a deep, chocolatey flavor that contrasts beautifully with the creamy filling. If you prefer, you can substitute Oreos with any chocolate cookies of your choice, though the classic Oreo crust is hard to beat.

Creating the Raspberry Swirl

In a medium saucepan, combine the raspberries, water, granulated sugar, and cornstarch. Cook the mixture over medium heat, stirring frequently, until it thickens and comes to a gentle boil—this should take about 5 minutes. The raspberries break down and release their natural sugars, creating a vibrant, slightly tart sauce. Once the sauce thickens, strain the mixture through a wire mesh strainer to remove the seeds, leaving you with a smooth, silky raspberry sauce. Set this aside to cool completely.

The raspberry swirl is what gives the cheesecake its signature burst of color and flavor. By straining the mixture, you eliminate the seeds, which makes for a smooth and elegant swirl in your cheesecake. If you want a bolder raspberry flavor, you can skip the straining step, but this will result in a slightly seedier texture.

Making the Filling

Melt the white chocolate chips and cream (or half-and-half) together in the microwave. Use short, 20-second bursts, stirring between each interval, until the mixture is smooth and creamy. This is the moment where the rich sweetness of the white chocolate begins to shine through, infusing the cheesecake with a luxurious flavor.

In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s light and fluffy. Gradually add the granulated sugar, sour cream, and flour, mixing well after each addition. The cream cheese provides the cheesecake with its signature smooth texture, while the sour cream adds a tangy element that balances the richness of the filling.

With the mixer on low speed, add the eggs one at a time, mixing just until each egg is fully incorporated. Avoid overbeating the batter, as this can introduce excess air and cause cracks during baking. The eggs bind the ingredients together, helping the cheesecake set into a firm, smooth consistency.

Finally, mix in the melted white chocolate and vanilla extract until smooth and evenly blended. The white chocolate will add a velvety sweetness, while the vanilla extract enhances the overall flavor profile.

Assembling the Cheesecake

Pour half of the cheesecake filling into the prepared crust. Dollop half of the raspberry sauce over the batter in small spoonfuls, then use a skewer or knife to create gentle swirls. This step allows you to create a marbled effect that’s both visually stunning and flavorful. The raspberry swirl will melt into the white chocolate filling, creating a beautiful contrast.

Add the remaining cheesecake filling, repeating the process with the remaining raspberry sauce to create a beautifully marbled effect. The final result will be a striking combination of creamy white chocolate and vibrant raspberry.

Baking the Cheesecake

Place a shallow pan of water on the oven rack below the cheesecake to create steam, which helps prevent cracks. Bake the cheesecake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly. The cheesecake will continue to firm up as it cools, so don’t worry if it’s a little soft in the center at this stage.

Once the cheesecake is done baking, turn off the oven and crack the door open, leaving the cheesecake inside to cool for an hour. This gradual cooling process helps prevent the surface from cracking. Afterward, let the cheesecake cool at room temperature for another hour before transferring it to the refrigerator. Chill for at least 3 to 4 hours, or overnight, to ensure the filling is fully set.

Adding the Finishing Touches

Beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This whipped cream topping adds a light, airy contrast to the dense, rich cheesecake. Use a piping bag fitted with a decorative tip to pipe swirls of whipped cream around the edges of the cheesecake. Sprinkle the top with grated or shaved white chocolate for a final touch of elegance.

The whipped cream topping not only adds a visually appealing touch but also provides a creamy balance to the richness of the cheesecake. The white chocolate shavings give the cheesecake a sophisticated look, enhancing its overall presentation.