Once the cookies are crushed, melt the butter in a microwave-safe bowl or on the stovetop. Pour the melted butter over the cookie crumbs and stir to combine. The butter helps bind the crumbs together, creating a firm, yet crumbly base for the cheesecake. It also adds flavor and richness to the crust.

Next, press the crumb mixture into the bottom of a 9-inch springform pan. For a smooth, even base, lightly grease the sides of the pan with cooking spray or butter. Press the mixture down firmly using the back of a spoon or a flat-bottomed glass. Once the crust is evenly spread, place the pan in the freezer for about 10 to 15 minutes to set while you prepare the filling. This will help the crust firm up and stay in place when you add the cheesecake filling.

Once the raspberries are pureed, strain the mixture through a fine-mesh sieve into a bowl. Use a spoon to press the mixture through, leaving the seeds behind. This step ensures a smooth and seedless raspberry puree that will create a lovely swirl on the surface of the cheesecake. Once you’ve strained the raspberry sauce, set it aside.

In a separate medium-sized bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. It’s important to have your cream cheese softened before starting, as this will help you achieve a lump-free mixture. If you forget to take the cream cheese out in advance, you can microwave it for about 10 seconds to soften it quickly. Once the cream cheese and sugar are well combined, set the bowl aside.

In another large bowl, whip the heavy cream until soft peaks form using an electric mixer. Add the vanilla extract and continue whipping until stiff peaks form. The heavy cream should have a light, airy texture at this point, which is what makes the filling so fluffy and smooth. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream. The goal is to create a smooth, uniform mixture that’s light and creamy.

Finally, add the cooled, melted white chocolate to the mixture. Gently fold the chocolate into the cream cheese and whipped cream mixture until fully incorporated. The addition of white chocolate gives the cheesecake a rich, velvety texture and adds a layer of sweetness that perfectly balances the tartness of the raspberries.

Next, carefully spoon the white chocolate cheesecake filling over the raspberries, spreading it into an even layer. Be gentle during this step to avoid disturbing the raspberries beneath. Once the filling is spread evenly, take the raspberry sauce that you prepared earlier and spoon a few teaspoons of it on top of the cheesecake filling. Using a skewer, toothpick, or knife, swirl the raspberry sauce gently through the cheesecake. This creates a beautiful marbled effect that makes the cheesecake visually stunning and adds a burst of fruity flavor.

If you’re short on time, 6 hours should suffice, but the cheesecake truly benefits from being left overnight to ensure it’s completely set and ready to slice cleanly.

For an elegant finishing touch, consider garnishing the top of the cheesecake with white chocolate curls. To make these curls, simply use a vegetable peeler to shave thin strips of white chocolate from a block of chocolate. Sprinkle the curls over the top of the cheesecake for a sophisticated look. If you have any leftover raspberry sauce, drizzle it over the top to enhance both the visual appeal and the flavor of the cheesecake.

Now, slice the cheesecake into generous portions, and enjoy the rich, creamy texture paired with the fresh, tangy raspberries. Each bite offers the perfect combination of sweetness and tartness, with the Oreo crust adding a delightful crunch that contrasts beautifully with the smooth filling.