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1
Preheat oven to 300 degrees Fahrenheit.
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2
To make the crust, combine the crushed Oreos, melted butter, and sugar until moistened. Pour into a 9-inch Springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Set the crust aside.
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3
Stir the raspberry preserves until a nice, smooth consistency and set aside. Break the white chocolate into small chunks and set aside.
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4
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes.
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5
Reduce the speed of the mixer to medium and add the eggs 1 at a time, mixing well. Scrape down the bowl and beater, as necessary.
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6
With the mixer on low, add the vanilla and mix until combined.
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7
Sprinkle 3.5 ounces of white chocolate chunks onto the bottom of the crust.
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8
Pour half of the cream cheese filling into the crust.
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9
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 is fine, you don't want to blend the raspberry and cream cheese together too much.
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10
Pour the other half of the filling into the crust.
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11
Wrap bottom of springform pan with foil, so if the butter leaks, it won't drip and make smoke in the oven. Bake in middle of oven for 60 minutes.
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12
Test for doneness by jiggling the pan - done when center jiggles, but doesn't wobble (across the whole cheesecake).
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13
When done, turn off the oven and leave the cheesecake in the oven until it all comes to room temperature (about 4-5 hours).
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14
Garnish with whipped cream and shaved white chocolate. Best when served cold.
