Whipped Cream
  • 1 Cup heavy cream
  • 1/2 Tsp. vanilla extract
  • 3 Tablespoons confectioners' sugar
  • 1 Package (6 ounce) Driscoll's raspberries
  • White chocolate shavings
  • 1/2 Cup granulated sugar
  • 1 Tsp. vanilla extract
  • 12 Ounces white chocolate, melted and cooled to room temperature
  • 4 eggs
  • 1/2 of one package (14.3 ounce) Oreo cookies
  • 1/4 Tsp. salt
  • 1/2 Cup unsalted butter, melted
Raspberry Swirl
  • 1/4 Cup granulated sugar
  • 1 Tbsp. fresh lemon juice
  • 1/3 Cup cold water
  • 2 Packages (6 ounces) Driscoll's Raspberries
  1. REMOVE filling from half of 1 package Oreo cookies and DISCARD filling.
  2. CRUSH cookie wafers into crumbs.
  3. PLACE crumbs into a large bowl.
  4. ADD 2/3 cup granulated sugar and 1/4 teaspoon salt.
  5. STIR to combine ingredients.
  6. DRIZZLE 1/2 cup melted butter over crumb mixture and STIR with a fork until moistened.
  7. TRANSFER mixture to a 9-inch springform pan and PRESS mixture into bottom of pan.
  8. CHILL in freezer for 1 hour.
Raspberry Swirl
  1. PLACE 1/4 cup granulated sugar into a small saucepan.
  2. ADD 1 tablespoon cornstarch.
  3. STIR to combine ingredients.
  4. ADD 1 tablespoon fresh lemon juice and 1/3 cup cold water.
  5. STIR IN 2 packages (6 ounces each) raspberries.
  6. COOK over medium heat, while WHISKING constantly, until mixture comes to a boil.
  7. COOK an additional 5 – 10 minutes, while WHISKING constantly, until sauce has thickened.
  8. PRESS raspberry mixture through a fine-mesh sieve to REMOVE seeds.
  9. SET ASIDE raspberry mixture to cool to room temperature.
  1. PREHEAT oven to 325°F.
  2. PLACE 4 packages (8 ounce each) cream cheese into bowl of an electric mixer.
  3. BEAT on high speed until cream cheese is completely smooth while SCRAPING DOWN sides of bowl and mixer attachments frequently.
  4. ADD 1/2 cup granulated sugar and 1 teaspoon vanilla extract.
  5. BEAT on medium speed until mixture is light and fluffy, about 3 to 5 minutes.
  6. ADD 12 ounces melted white chocolate and BEAT on medium speed to combine ingredients, about 1 minute.
  7. ADD 4 eggs, one at a time, while BEATING until batter is completely smooth.
  8. POUR half of batter over chilled crust in springform pan.
  9. POUR three-quarters of raspberry mixture over batter in springform pan.
  10. POUR remaining batter into springform pan.
  11. POUR remaining batter into springform pan.
  12. STIR raspberry mixture shallowly into cheesecake using a butter knife or toothpick to create decorative swirls.
  13. BAKE 55 to 70 minutes or until cake center barely jiggles when pan is moved. (CHECK cake halfway through bake; if top is browning too much, cover loosely with a piece of foil.)
  14. PLACE cheesecake onto a wire rack.
  15. RUN a knife around inside edge of pan and ALLOW cheesecake to cool to room temperature.
  16. CHILL cheesecake in refrigerator at least 4 hours or overnight.
Whipped Cream
  1. PLACE  1 cup heavy cream into bowl of an electric mixer.
  2. ADD 1/2 teaspoon vanilla extract and 3 tablespoons confectioners' sugar.
  3. BEAT mixture until stiff peaks form.
  4. GARNISH cheesecake with whipped cream, white chocolate shavings, and fresh raspberries.
  1. This recipe was created by Michelle Norris, better known as the Brown Eyed Baker. Read her blog here.
Calories 838.26
Total Fat 56.16 g
Saturated Fat 31.96 g
Cholesterol 208.85 mg
Sodium 542.43 mg
Total Carbohydrates 76.73 g
Dietary Fiber 2.71 g
Protein 11.18 g