Preparation

• Preheat the oven to 350 degrees F, mist an 8-inch diameter cake pan liberally with non-stick spray, and line with a circle cut from parchment.
• Prepare the crust as per the recipe instructions: Oreo Crust.
• Place the cream cheese, sugar, and salt in a large mixing bowl and beat until smooth.
• Scrape the sides and bottom of the bowl with a silicone spatula, then mix in the first egg until incorporated.
• Continue adding eggs, one at a time, scraping the bowl after each addition.
• Add the remaining egg yolks, cream, vanilla, and melted white chocolate, stirring until combined.
• Pour the cheesecake batter into the prepared pan, drizzle with raspberry sauce, and swirl with a toothpick or sharp knife.
• Place the unbaked cheesecake in a larger baking dish and pour water into the larger dish until it comes about halfway up the sides of the pan.
• Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and continue to bake for another 110 minutes, or until set around the sides but still slightly wobbly towards the center.
• Chill for 4 hours before removing from the pan, then garnish with whipped cream, fresh raspberries, and powdered sugar.