Preheat your oven to 350°F (175°C) and prepare a 9” springform pan by spraying it with non-stick spray. Set it aside.

In a food processor, pulse the Oreo cookies until they become fine crumbs. Add the melted butter and pulse until well combined. Dump the mixture into the springform pan and press it down firmly to form the crust. Bake for 10-12 minutes, then let it cool completely.

Reduce the oven temperature to 325°F (165°C). In a saucepan, combine raspberry preserves and raspberries. Heat over medium heat, stirring often until the mixture reaches a boil. Reduce heat and simmer for 7-9 minutes, then strain to remove seeds and let it cool completely.

Prepare a water bath by placing a towel in a large roasting pan, ensuring the springform pan fits comfortably inside.

In a heatproof bowl, combine white chocolate chips with heavy cream. Microwave in short bursts, stirring until smooth.

Beat the cream cheese in a large mixing bowl until smooth. Gradually add the powdered sugar, mixing on low speed until combined. Add the sour cream and mix until smooth.

Slowly incorporate the melted white chocolate mixture into the cream cheese mixture. Then, add eggs one at a time, mixing thoroughly after each addition.

Wrap the springform pan in heavy-duty aluminum foil to prevent water from seeping in.

Pour half of the cheesecake mixture onto the cooled crust and smooth it out. Tap the pan gently to remove any air bubbles. Drizzle ¼ cup of raspberry sauce over the cheesecake and swirl it with a knife for a marbled effect.

Pour in the remaining cheesecake mixture and drizzle with the rest of the raspberry sauce, swirling again.

Place the springform pan in the prepared water bath, ensuring the water reaches halfway up the sides of the pan. Bake for 75 to 90 minutes, checking every 3 minutes after the 75-minute mark.

Once baked, turn off the oven and leave the cheesecake inside with the door cracked open for 60 minutes. Then, let it cool at room temperature for another 60 minutes.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set fully.

Once ready to serve, remove the cheesecake from the springform pan. Garnish with the remaining raspberry sauce, whipped cream, and fresh raspberries. Slice and enjoy!