1-Preparing the Crust: Crush 24 Oreo cookies into fine crumbs and mix them thoroughly with 1/4 cup of melted unsalted butter. Press this mixture firmly into the bottom and slightly up the sides of your prepared pan. This creates a crunchy base that’s oh-so-satisfying!

2-Making the Filling: In a large bowl, beat 24 ounces of softened full-fat cream cheese and 1 cup of full-fat sour cream until smooth. Add 3 large eggs and 2 large egg yolks one at a time, mixing just until combined don’t overdo it, or you’ll lose that creamy texture. Then, stir in 1 and 1/2 cups of granulated sugar, 1 and 1/2 teaspoons of vanilla extract, 1/4 cup of fresh lemon juice, and 8 ounces of melted and cooled white chocolate.

3-Adding the Swirl and Baking: Pour the filling over the crust and smooth the top. For the swirl, puree 3/4 cup of fresh raspberries with 3 tablespoons of granulated sugar, then spoon dollops over the filling and lightly swirl with a skewer. Place the pan in a larger roasting pan, fill the outer pan halfway with hot water, and bake for 1 hour and 30 minutes. After baking, turn off the oven and let it cool inside for 45 minutes before removing.

4-Final Cooling and Serving: Let the cheesecake cool on the counter for 30 minutes, then cover and refrigerate for at least 6 hours. For serving, whip 1 cup of heavy cream with 1/4 cup of confectioners’ sugar and 1 teaspoon of vanilla until soft peaks form, and top your slices. If you’re looking for more ideas, check out our carrot cake cheesecake bars for another tasty variation!