Crust

1. Preheat the oven to 325F/ 163C and prepare the Oreo crust. 
2.  In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into the bottom and slightly up the upsides of the prepared pan. 
3. Bake the crust for 5 minutes then set on a wire rack to cool while preparing the cheesecake filling. 

Raspberry Swirl

1. In a food processor blend raspberries and sugar until the mixture is in liquid form. Pour mixture through a strainer to get rid of all seeds, set aside.

Cheesecake

1. In a bain-marie or microwave-safe bowl add the white chocolate and cream to melt. If microwaving put it on for 10-15 second increments. Once almost all melted just mix for a minute or two the residual heat will melt all of the chocolate, and set aside to cool.
2. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed. Add the sour cream, vanilla extract, and white chocolate mixture- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
3. Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour half of the cheesecake batter into the prepared pan then spoon half of the raspberry puree and swirl then top with the remaining cheesecake batter and the remaining raspberry puree and swirl again. Place a 9-inch springform pan in a 10-inch cake pan- place the cake pan in roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
4. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- I poke in a raspberry pocket area so I don't leave a noticeable hole on top.
5. Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.

Assembly

1. Once the cheesecake has cooled transfer to a serving plate and add whipped cream and fresh raspberries. Store leftovers in an air-tight container in the fridge for up to 5 days.