In a small bowl combine Oreos and melted butter.

Make Crust

Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.

Add Crust

Step 2

Beat cream cheese for 3 minutes on medium speed. Add the  sugar and beat for another 3 minutes.

Beat the Cream Cheese

Step 3

Add in heavy cream, sour cream, lemon zest, and lemon juice mixing until fully combined.

Add more ingredients

Step 4

Add in eggs one at a time. You should have a creamy batter with no lumps.

Add the eggs 

Step 5

In a food processor blend raspberries and sugar until the mixture is in liquid form.

Make raspberry puree

Step 6

Pour mixture through a strainer to get rid of all seeds, set aside.

Sieve the raspberries

Step 6

Pour batter into prepared pan, place dollops of raspberry puree and use a knife to swirl the dollops into the cheesecake batter.

Swirl the raspberries

Step 7

Prepare a water bath. Bake for 60-70 minutes, until the middle of the cheesecake, should jiggle just a little bit

Bake the cheesecake

Step 8

Turn oven off and let cool in the oven for 1 hour then wrap with plastic wrap. Let sit in  the fridge overnight

Chill the cheesecake

Step 9