Crust:

• 3 cups crushed Oreos
• 8 tablespoons butter, melted

Combine and press into a springform pan. Cool in the fridge to set.

Raspberry Sauce:

• 10 oz. package frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/3 cup water

First, mix sugar and cornstarch together. Add into a saucepan along with raspberries and water. Boil for 5 minutes and strain out seeds.

White Chocolate Sauce:

• ½ cup half and half
• 4 bars of Ghirardelli White Chocolate for baking, broken up

Place both in a double boiler and melt the white chocolate.

Cheesecake Mixture:

• 24 oz. softened cream cheese
• ½ cup sugar
• 3 eggs
• 1 teaspoon vanilla

1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing well between each addition.
3. Add vanilla and combine.
4. Mix in the white chocolate sauce.

Assembly:

1. Pour half of the cheesecake mixture into the springform pan over the crust.
2. Spoon 3 tablespoons of raspberry sauce on top and drag a knife through to create a marbled design.
3. Pour the remaining cheesecake mixture on top and repeat with more raspberry sauce.
4. Place the springform pan in a water bath: wrap the pan in a double layer of foil and place in a roasting pan. Pour hot water into the roasting pan until it comes halfway up the springform pan.
5. Bake at 325°F for 60 minutes.
6. Remove from the water bath and let sit for 1 hour. Scrape the sides of the cheesecake away from the pan, cover with plastic wrap, and chill in the fridge overnight.

Serving:

Serve with the remaining raspberry sauce. Enjoy!

Tips:

• Have Tami show you how to make this!