1-First Step: Prep and Oven Setup Preheat oven to 325 degrees Fahrenheit. Wrap a 9-inch springform pan very well in multiple layers of heavy-duty tin foil to prevent water seepage during the water bath. Lightly grease the pan with non-stick spray and set it aside. Place a large roasting pan with high sides near the oven for the water bath.

2-Second Step: Make the Crust Crush the chocolate sandwich cookies in a food processor or blender until you have fine crumbs. Add 1/4 cup melted unsalted butter and pulse until the mixture holds together when pressed. Press the crumbs firmly into the bottom of the prepared springform pan and press a little up the sides. Chill in the fridge while you make the filling for 10 to 15 minutes to set the crust.

3-Third Step: Prepare the Filling Beat 3 bricks (24 ounces) of very soft full-fat cream cheese and 1 cup (8 ounces) of full-fat sour cream together on low-to-medium speed until completely smooth, stopping to scrape the sides and bottom as needed. Add 3 large eggs plus 2 egg yolks one at a time, mixing until just combined. Add 1 and 1/2 cups granulated sugar and mix on low until combined. Mix in 1 and 1/2 teaspoons vanilla extract briefly. Fold in 1/4 cup fresh lemon juice and 8 ounces of chopped white chocolate that has been melted and slightly cooled. Fold gently to keep the batter silky and to reduce air bubbles.

4-Fourth Step: Add the Raspberry Swirl Puree 3/4 cup fresh raspberries in a food processor or blender. Press the puree through a fine mesh strainer to remove seeds and pulp. Stir in 3 tablespoons granulated sugar until dissolved. Dollop small spoonfuls of the raspberry mixture onto the unbaked cheesecake filling space them evenly across the surface. Use a skewer or knife to swirl the raspberry puree in gentle figure-8 motions to create a marbled effect. Avoid over-swirling to keep colors vivid.

5-Fifth Step: Water Bath and Bake Place the springform pan into the larger pan with high sides and pour hot tap water into the larger pan so it comes about halfway up the side of the springform pan. This water bath creates even, gentle heat for crack-free baking. Carefully transfer to the oven and bake at 325 degrees Fahrenheit for 1 hour and 30 minutes. Check for doneness: the edges should be set and the center should jiggle slightly.

6-Sixth Step: Controlled Cooling Turn off the oven and let the cheesecake sit inside the closed oven for 45 minutes. This gradual cooldown reduces cracking and keeps the texture smooth. Remove the pan from the water bath, dry the bottom, run a knife around the edges to loosen, and let sit on the counter for 30 minutes at room temperature. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

7-Final Step: Whipped Cream and Serving If using the optional whipped cream, beat 1 cup heavy cream until semi-stiff peaks form. Add 1/4 cup confectioners’ sugar and 1 teaspoon vanilla, then beat another minute until stiff peaks form. Dollop or pipe the whipped cream on top right before serving. For clean slices, run a chef’s knife under hot water, dry it, and slice between servings. Serve chilled.