White Chocolate Raspberry Cheesecake

In a saucepan, combine all ingredients and bring to a simmer. Cook about 5 minutes until the berries are broken apart and the sauce is thickened. Stir the sauce through a mesh sieve to remove seeds. (This can take a while.) Let cool.

Preheat oven to 350° F, setting the rack near the center.

Cut a piece of parchment paper to fit the bottom of a 9‑inch springform pan. Butter the collar. Wrap the pan in a sheet of foil. Stir sugar into the Oreo crumbs, pour butter over, mix until evenly distributed, and press evenly into the bottom of the pan.

In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring until smooth. Remove from heat.

Beat together cream cheese and sugar until smooth. Beat in eggs one at a time at low speed. Add vanilla, and fold in the melted white chocolate. Pour half the filling over the crust. Drizzle about 3 tablespoons raspberry sauce over the surface. Pour over the remaining filling, and drizzle another 3 tablespoons of the raspberry sauce decoratively over the top.

Set the springform pan in another pan, and pour hot water into the outer pan to a depth of about an inch. Reduce the oven temperature to 325° F, and bake for one hour. Turn the oven off, allowing cheesecake to cool slowly for about two hours. Remove pan from oven to finish cooling. Cover and refrigerate at least 6 hours before removing from pan. Serve with remaining raspberry sauce.