1. Make the Raspberry Sauce:

Start by preparing the raspberry sauce. In a medium saucepan, combine your raspberries, sugar, and 2 tablespoons of water. Cook over medium heat, stirring often to break down the raspberries. Once the mixture starts to break down, mash the raspberries gently with a spoon or spatula.

In a small bowl, mix the cornstarch with the remaining 1 tablespoon of water until dissolved. Stir this cornstarch slurry into the raspberry mixture. Let it come to a boil, then cook for about 2 minutes until it thickens to a syrupy consistency. Once done, strain the sauce through a fine mesh sieve to remove the seeds, then set it aside to cool.

2. Prepare the Crust:

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with cooking spray. To prevent leaks from the pan, wrap the outside with 2-3 layers of heavy-duty foil.

Now, for the crust: Crush the Oreos in a food processor until they’re finely ground. You can also place the cookies in a plastic bag and crush them with a rolling pin if you don’t have a processor. Once crushed, mix the Oreo crumbs with the melted butter until the mixture resembles wet sand. Press this mixture into the bottom of your prepared pan and up the sides to form a crust. Bake for 10 minutes, then remove it from the oven and set aside to cool.

3. Prepare the Cheesecake Filling:

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval to ensure it melts smoothly. Once melted, set the chocolate aside to cool.

In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Scrape the sides and bottom of the bowl as you go to ensure everything is well blended.

Next, turn the mixer to low and gradually add the eggs and egg yolks, one at a time. Once incorporated, add the sour cream, cornstarch, and vanilla extract. Blend until smooth. Finally, add the cooled white chocolate to the mixture and stir gently until fully combined.

4. Assemble the Cheesecake:

Carefully pour half of the cheesecake batter over the prepared crust. Spoon about a third of the raspberry sauce over the batter and swirl it gently using a knife or skewer. Don’t overdo it—just enough to create a marbled effect.

Next, pour the remaining cheesecake batter over the first layer, followed by the remaining raspberry sauce. Swirl again to create a beautiful marbled effect.

5. Bake the Cheesecake:

Place the springform pan into a roasting pan and add hot water around the cheesecake (about halfway up the sides of the pan). This water bath will help the cheesecake cook evenly and prevent cracks.

Bake at 350°F for 10 minutes, then reduce the temperature to 300°F and bake for another 60-70 minutes. The edges should look set, but the center will still jiggle slightly when tapped. Turn off the oven, open the door slightly, and let the cheesecake cool for 60 minutes. This cooling period prevents sudden temperature changes that can cause cracks.

After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack. Then cover it and refrigerate for at least 6-8 hours or overnight for the best texture and flavor.

6. Garnish and Serve:

Once the cheesecake is fully chilled, remove it from the springform pan. You can garnish with the remaining raspberry sauce, whipped cream, fresh raspberries, and even some white chocolate curls for an extra touch of elegance.