Oreo Truffle Cheesecake

CRUST:
Mix Oreo crumbs, sugar and butter. Press onto the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes at 325 degrees.

FILLING:
Melt white chocolate in the microwave in 30-second increments, stirring after each increment, until completely melted. Set aside to cool.

In a medium bowl, mix together cream cheese. Add sugar and mix until combined. Add eggs one at a time on low speed just until blended. Blend the reserved melted white chocolate into the cream cheese mixture.

Pour all but 1-1/2 cups batter over the crust. Mix the reserved batter and 2 to 3 cups Oreo crumbs until well mixed.

Add spoonfuls of the Oreo mixture to the white chocolate batter. Cut through with a knife for a marbled effect.

Place the springform pan on a cookie sheet and bake for 50 to 55 minutes at 350 degrees. Remove from the oven and let cool for 1 hour. Finish cooling in a refrigerator for a few hours or overnight.

TOPPING:
Melt white chocolate chips either on the stove or in the microwave following the same method as used for the cheesecake filling.

Stir in whipping cream and vanilla extract. Mix well.
Pour and spread topping over cheesecake. Refrigerate until chocolate is set up, about 3 to 5 hours.

Carefully run a knife around the edge of the pan to loosen.
Remove sides of the pan. To garnish, you can use crushed Oreo crumbs and sprinkle on top, or cut-up Oreos.