White Chocolate Raspberry Cheesecake

Hello from the coffee shop! I’m currently sitting here in Hamburg, sipping a macchiato, and eating the most incredibly delicious almond croissant. Not bad for a Friday… not bad at all 😉 How’s your morning so far? Any exciting weekend plans?

Ingredients
For the Oreo Crust:

• 24 Oreo cookies
• 1/4 cup unsalted butter, melted

For the White Chocolate Cheesecake Filling:

• (3) 8 oz packages of cream cheese, VERY soft
• 1 cup full fat sour cream, at room temperature
• 3 large eggs + 2 egg yolks, at room temperature
• 1 and 1/2 cups granulated sugar
• 3 tablespoon all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1/4 cup fresh lemon juice
• 8 ounces white chocolate, chopped, melted and slightly cooled

For the Fresh Raspberry Swirl:

• 3/4 cup fresh raspberries
• 3 tablespoons granulated sugar

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla

Instructions
Prepare the pan:

1. Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
2. For the Oreo Crust:
3. Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
4. For full instructions : bakerbynature.com

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