This white chocolate raspberry cheesecake will make you swoon! Sweet, creamy white chocolate cheesecake, swirled with ruby-red raspberry sauce. YUM!
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.
*This recipe can also be baked as bars; use an 9x9-inch square baking pan.