In a small pot, over medium heat, combine the raspberries (no need to thaw if they’re frozen) with the sugar, salt, cornstarch and lemon juice.

Stir until the sugar starts to dissolve and then simmer on medium-low heat for 5-10 minutes, until it’s thickened and goes from looking cloudy to more transparent (temp was 210F/99C if you measure).

Press the raspberry filling through a sieve if you want it seedless and cool completely and refrigerate before layering it in the cheesecake.

Preheat the oven to 300F (148C) conventional (no fan) and grease and line a 9 inch springform pan with baking spray and parchment paper.

Place the Oreos in the bowl of your food processor and turn it to full speed, until they're finely ground.

Add the melted butter and pulse until the butter looks evenly distributed.

Dump the crumbs into the prepared pan and use something small and round with a flat bottom (like a 1/2 cup measuring cup) to press the crust down evenly, coming up only halfway up the edge of the pan.

Bake the crust for 10 minutes, and then refrigerate, while you prepare the filling.

Place the white chocolate and heavy cream in a medium and microwave (or heat over a double boiler on the stove) until it’s melted. I do about 20 second intervals, stirring between each one, until it’s smooth. Set aside.

It’s important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the eggs in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.

Place the cream cheese in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Add the granulated sugar and then the mixer up to medium-low speed. Mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.

Add the sour cream and vanilla and mix at low speed, until they’re fully combined.

Add the melted white chocolate and mix again, just until it’s completely smooth in the cheesecake batter. Fold the batter a few times, scraping the edge of the bowl well.

You can press the cheesecake batter through a sieve if you want to get out any chunks (but I don’t) before pouring it over the crust. Pour HALF of the cheesecake batter over the crust. Swirl some raspberry sauce and then repeat with the rest of the cheesecake batter and some more sauce. I reserve about 2-4 Tbsp of sauce for the whipped cream.

Turn the oven off and pull out the cheesecake just slightly so you can reach it. Run a knife around the edge of the cheesecake so it can release from the pan and prevent cracking as it cools. Put the cheesecake back in the oven and leave the door halfway open for 20 minutes.
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating overnight or for at least 6-8 hours.

Add the powdered sugar, salt, vanilla and raspberry sauce into the bowl of the stand mixer (or a large bowl with a hand mixer).

Stream in the heavy whipping cream and beat at medium-low speed for about 1-2 minutes, until it starts to thicken.

Increase the speed to medium-high and continue beating for another 1-2 minutes, until the cream forms stiff peaks. Don't over-beat past this.