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1
Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
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2
Prepare 9 inch spring form pan with foil around the bottom (on the outside) and spray the inside with nonstick spray.
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3
For crust: In a bowl, combine the Oreo crumbs and butter.
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4
Pat the mixture on the bottom of prepared pan.
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5
Set aside.
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6
For filling: In the bowl of an electric mixer, combine the cream cheese and sugar and beat until creamy.
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7
Add the eggs and beat until fluffy, scraping sides of bowl a few times and mixing after.
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8
Add the flour, almond extract, vanilla extract and salt; beat again and scrape down sides.
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9
With mixer on medium speed, add melted white chocolate.
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10
Beat on medium just until mixed and creamy.
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11
Pour half the batter into pan on top of crust.
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12
Carefully and evenly spoon half the raspberry preserves on top of the batter.
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13
Do not let any preserves touch the sides of the pan.
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14
Gently pour the remaining batter on top, being careful not to disturb preserves.
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15
Place small amounts of remaining preserves around the top of the cheesecake.
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16
Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.
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17
Bake for 60 to 70 minutes.
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18
Remove from oven and let cool.
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19
Refrigerate for at least 2 hours.
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20
To serve decorate the top with fresh raspberries.
