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1
CRUST:
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2
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.
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3
FILLING:
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4
Melt white chocolate in the microwave in 30-second increments, stirring after each increment, until completely melted. Set aside to cool.
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5
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.
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6
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.
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7
Add spoonfuls of the Oreo mixture to the white chocolate batter. Cut through with a knife for a marbled effect.
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8
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.
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9
TOPPING:
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10
Melt white chocolate chips either on the stove or in the microwave following the same method as used for the cheesecake filling.
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11
Stir in whipping cream and vanilla extract. Mix well.
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12
Pour and spread topping over cheesecake. Refrigerate until chocolate is set up, about 3 to 5 hours.
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13
Carefully run a knife around the edge of the pan to loosen.
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14
Remove sides of the pan. To garnish, you can use crushed Oreo crumbs and sprinkle on top, or cut-up Oreos.
