This Raspberry Cheesecake is a lusciously creamy dessert nestled in a homemade oreo chocolate crust and marbled with raspberry swirls then garnished with white chocolate shavings! A raspberry cheesecake at it's finest and one that looks like a Cheesecake Factory dessert (aka White Chocolate Raspberry Truffle Cheesecake!)
Crush the cookies and mix with melted butter. Press into a 9-inch springform pan using the bottom of a glass and going up the sides. Set aside.
Pre-heat oven to 300°F. Beat the cream cheese until smooth. Add the sugar then eggs one at a time and mix well. Beat in the cream and sour cream until blended. Pour into the crust.
Dollop with preserves and swirl around. Bake 60-70 minutes. Cool.
Garnish with white chocolate shavings. Beat the heavy cream with powdered sugar until stiff peaks form and pipe onto the edge of each slice using an XL star tip. Serves 8-10 large slices.
Notes: heat raspberry preserves for 30 seconds before swirling into the cheesecake. Can use raspberry pie filling instead.
Doneness: a cheesecake is done when the edges poof up and the very center isn't too wet. Bake at a low oven temperature to prevent browning and cracks. If cheesecake cracks fill in the cracks with more preserves or pie filling.
Don't overmix: the cheesecake will curdle! Beat the cream cheese for a minute alone, then once the other ingredients are added only beat until blended.
To Make Shavings: grate on the slicer side of a box grater.