White Chocolate Raspberry Cheesecake

Raspberry Jam:

• 2 Teaspoons Water, Divided

• 1 Teaspoon Cornstarch

• 1 1/2 cups Fresh or Frozen Raspberries

• 2 Tablespoons Granulated Sugar

Crust:

• 20 Oreos (Regular or Double Stuf both work)

• 5 Tablespoons Butter, melted

Filling:

• 6oz White Chocolate, melted

• 16oz Cream Cheese (two 8oz blocks)

• 1/3 cup Sugar

• 1 Tablespoon All-Purpose Flour

• 1 Teaspoon Lemon Juice (Lime also works)

• 1 Teaspoon Vanilla Extract

• 1/8 Teaspoon Salt

• 2 Eggs

Raspberry Jam:

1. Mix 1 teaspoon of water and cornstarch in a small bowl and set aside

2. Combine raspberries, water and sugar together in pot on medium heat

3. Mix and start to break up some of the raspberries as you stir

4. Add the cornstarch mixture, continue to stir, simmer for about 5 minutes

5. Remove pot from heat and put mixture through mesh strainer to get rid of the seeds

6. Cool completely before using

Crust:

1. Preheat over to 350* F (175* C)

2. Blend all of the Oreos until a sand like consistency forms

3. Stir cookies and melted butter together

4. Press against the bottom and sides of a pan

5. Pre-bake for 8 minutes

Filling:

1. Add the white chocolate into a bowl and using the double boiler method, melt the chocolate

2. Using a handheld mixer, beat the cream cheese and granulated sugar together

3. Add the flour, lemon juice, vanilla and salt and beat until fully combined

4. Add the eggs in one at a time, beating after each one. After the second egg, stop beating.

5. Pour the cooled chocolate into the mixture and beat until fluffy

1. Pour half the batter into the crust and then add a layer of the cooled raspberry jam

2. Add the rest of the filling on top

3. Add another layer of the raspberry jam on top

4. Bake for 32-35 minutes until edges have browned

5. Cool for 30 minutes at room temperature then put in fridge for 3 hours up to 1 day

6. Slice, Serve and Enjoy!