In a small bowl combine Oreos and melted butter.
Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
Beat cream cheese for 3 minutes on medium speed. Add the
sugar and beat for
another 3 minutes.
Beat the Cream Cheese
Add in heavy cream, sour cream, lemon zest, and lemon juice mixing until fully combined.
Add more ingredients
Add in eggs one at a time. You should have a creamy batter with no lumps.
Add the eggs
In a food processor blend raspberries and sugar until the mixture is in liquid form.
Make raspberry puree
Pour mixture through a strainer to get rid of all seeds, set aside.
Sieve the raspberries
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
Prepare a water bath. Bake for 60-70 minutes, until the middle of the cheesecake, should jiggle just a little bit
Bake the cheesecake
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