White Chocolate Raspberry Truffle Cheesecake

Preheat oven to 300 degrees Fahrenheit.

To make the crust, combine the crushed Oreos, melted butter, and sugar until moistened. Pour into a 9-inch Springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Set the crust aside.

Stir the raspberry preserves until a nice, smooth consistency and set aside. Break the white chocolate into small chunks and set aside.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes.

Reduce the speed of the mixer to medium and add the eggs 1 at a time, mixing well. Scrape down the bowl and beater, as necessary.

With the mixer on low, add the vanilla and mix until combined.

Sprinkle 3.5 ounces of white chocolate chunks onto the bottom of the crust.

Pour half of the cream cheese filling into the crust.

Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don’t want to blend the raspberry and cream cheese together too much.

Pour the other half of the filling into the crust.

Wrap bottom of springform pan with foil, so if the butter leaks, it won’t drip and make smoke in the oven. Bake in middle of oven for 60 minutes.

Test for doneness by jiggling the pan – done when center jiggles, but doesn’t wobble (across the whole cheesecake).

When done, turn off the oven and leave the cheesecake in the oven until it all comes to room temperature (about 4-5 hours).

Garnish with whipped cream and shaved white chocolate. Best when served cold.