1. Preheat the oven to 160°C (325°F) top/bottom heat. Line a 20cm springform pan with baking paper, lightly grease it and then set it aside. All ingredients should be at room temperature before processing.
2. Remove the white filling from the Oreo cookies (sorry!) and then place them in a freezer bag and use a rolling pin or similar to make fine crumbs. Alternatively, you can use a mixer. Melt the butter and mix well with the crumbs. Pour into the prepared tin and press firmly into the bottom and sides. Bake in the preheated oven
for around 8-10 minutes. Remove from the oven and allow to cool. If the edge has broken in any place, simply use the back of a spoon to shape it back into place and press it down. Do not turn off the oven.
3. Roughly chop the white chocolate and place it in a microwave-safe bowl with the cream. Heat in the microwave until the chocolate has melted and a smooth chocolate sauce is formed. Allow to cool slightly.
4. For the filling, mix the cream cheese, sour cream, sugar, starch and vanilla extract well. You can use a dough mixer or whisk here – no electrical devices are necessary. Add the eggs one at a time and mix well. Add the chocolate sauce, which is only lukewarm, and mix in. Pour about 2/3 of the filling into the baking pan with the
pre-baked base and smooth it out. Stir the raspberry jam briefly to make it softer and then spread it over the filling. Lightly mix it into the cheesecake mixture with a spoon. Don’t overdo the mixing and keep away from the edges. Then spread the remaining cheesecake mixture evenly over the layer of jam and smooth it out.
Cover the baking pan with aluminum foil – the bottom and sides should be well wrapped. Then place the pan in a larger baking pan/casserole dish and fill it with hot water until the baking pan is about half submerged in water. Bake in the preheated oven for about 60-70 minutes. The cheesecake filling should be set at the edges,
but the mixture should still wobble in the middle when you move the pan. Turn off the oven, open the door a crack and leave the cake in the switched off oven for another 40-45 minutes. Then take the cheesecake out of the water bath, remove the foil and leave it to cool completely on a cake rack. Then put the cake back in the fridge for at least another 8 hours (or overnight) so that it sets completely.
5. For the decoration, whip the cream with icing sugar and vanilla extract until stiff. Fill into a piping bag with a star nozzle and decorate the cheesecake as desired. If you like, you can also add some grated white chocolate to the middle (optional).
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