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1
Preheat oven to 475 degrees.
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2
Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats.
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3
This will be your water bath.
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4
Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl.
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5
Heat for 1 1/2 minutes on high in your microwave.
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6
Stir until smooth.
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7
Strain to remove the raspberry seeds, and discard seeds.
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8
Allow strained preserves to cool, then put the bowl in the refrigerator until later.
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9
Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers-- with the filling scraped out-- in a resealable plastic bag) into a medium bowl.
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10
Mix in 1/3 cup melted margarine.
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11
Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
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12
Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
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13
Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking.
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14
Put the crust in your freezer until the filling is done.
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15
Use an electric mixer to combine the softened cream cheese with the sugar, room temperature sour cream, and vanilla.
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16
Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy.
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17
You don't want to beat too much air into the mixture, or it will fall and be grainy.
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18
Be sure to scrape down the sides of the bowl.
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19
Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
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20
Blend the mixture just enough to integrate the eggs.
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21
Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
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22
Pour half of the cream cheese filling into the crust.
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23
Drizzle the raspberry preserves over the entire surface of the filling.
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24
Use a butter knife to swirl the raspberry into the cream cheese.
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25
Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
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26
Pour the other half of the filling into the crust.
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27
Carefully place the cheesecake into the water bath in the oven.
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28
Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
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29
Remove the cheesecake from the oven to cool on a cooling rack.
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30
When the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.
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31
Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.
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32
To serve, slice the cheesecake into 12 equal portions.
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33
Apply a pile of fresh whipped cream to the top of each slice and serve.
