Ingredients :
- CRUST ⬇️(using a SPRING FORM PAN)
- 1 Box Oreos
- 1/3 cup Butter
- FOR RASPBERRY SAUCE ⬇️
- 10 oz fresh raspberries
- 1/3 cup sugar
- 2 tablespoons lemon juice
- FILLING⬇️
- 4-8 oz cream cheese (room temp)
- 1/4 cup sugar
- 1/2 cup sour cream (room temp)
- 2 teaspoon vanilla extract
- 5 eggs (room temp)
- 4 oz Shaved white chocolate (optional)
- FOR GARNISH⬇️ (optional )
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
Method :
- Remove filling from Oreos then crush the Oreos in blender for fine consistency.
- Freeze until filling is complete
- Add most of raspberries to a saucepan (saving a few for garnish) and stir with sugar and lemon juice until raspberries break down
- Strain raspberries. Set Aside to cool.
- Add water bath to oven
- Blend until smooth
- Add eggs one at a time. Incorporate egg completely before adding the next
- Add vanilla
- Remove crust from freezer and sprinkle white chocolate at the bottom before adding filling
- Add SOME filling, then add SOME raspberry sauce. Use knife to swirl around.
- Add more filling then add more raspberry sauce. Swirl with knife.
- Repeat until you fill your pan
- Place foil under your pan to be sure water doesn"t leak through during water bath
- Bake on 475°F for 10 mins
- Bring temperature down to 375°F and continue baking for 5 mins
- Remove from water bath after 5 mins
- Wrap with plastic then refrigerate 5 hours
- Remove plastic then Garnish😉
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