Recipe Station

From the Oreo crumb crust to the fresh raspberries, you will rave over this great cheesecake. If you don't try it, you don't know what you are missing. So what's stopping you, you know you want to.

Let's Get Started…

Crust:
1½ cups Oreo crumbs (22 Oreos)
1⁄3 cup butter

Filling:
1⁄2 cup raspberry preserves (I used seedless)
1-2 Tbsp. water
4 (8 ounce) packages cream cheese (room temperature!)
1 1⁄4 cups granulated sugar
1⁄2 cup sour cream
2 teaspoons vanilla extract
5 eggs (room temperature)
4 ounces white chocolate, chopped into chunks

Garnish:
Shaved white chocolate (about 2 oz)
Whipped cream
Fresh raspberries (optional)

The Step By Step Directions To Follow: 

Preheat oven to 475 degrees.
Place a large pan or oven-safe skillet filled with about ½” of water into the oven while it preheats. Place on bottom shelf in your oven.
Place the raspberry preserves in a medium microwave-safe bowl. Heat for 1 minute. Stir until smooth. If needed, add 1 to 2 tablespoons of water to thin it down. If you didn't use seedless jam, strain to remove the raspberry seeds, then put the bowl in the refrigerator until later.
Combine Oreo crumbs and melted butter, mix until well combined. Press into a buttered 9″ spring form pan and put in the freezer for at least 10-15 minutes.
Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix until the ingredients are smooth and creamy, scrapping down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just until eggs are mixed in.
Remove the crust from the freezer and sprinkle 4 oz 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. Pour the other half of the filling into the crust and carefully spread.
Bake for 12 minutes at 475°F, then turn the oven down to 350°F and bake for 60 minutes or until the top of the cheesecake turns a light brown or tan color. Turn oven off and let cheesecake sit in oven for 30 minutes. Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours.
Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate and a dollop of fresh whipped cream.

Now if you want drizzle that dark chocolate over the top for something that is sensational! Or keep it original. It's not going to matter cause no matter what this is one to die for. The family will forever love you for your cheesecake! It's just simply amazing!

Article & Photo Source: 5 Boys Baker