Ted's White Chocolate Raspberry Cheesecake

Topping/Striping

1 12 Oz Jar Raspberry Preserves
1 Jar water
2 Tablespoons corn starch

Empty Jar of preserves into blender. Add 1 Jar full of water and blend. Run mixture through sieve to remove seeds and pour into sauce pan. Add corn starch and mix well. Cook over medium heat until thick and bubblely. Cook two minutes more. Set aside.

Crust

1 1/4 cups Oreo Cookie Crumbs
1/4 cup melted butter

In medium-sized bowl, stir together ingredients for crust. Line bottom of springform pan with baking parchment. Attach sides of pan. Press crust mixture into bottom of pan and set aside.

Filling

32 oz (4 packages) cream cheese
1/4 cup sugar
1/2 cup butter
4 Extra Large eggs
1 lb melted white chocolate - cooled
2 teaspoons vanilla extract

In mixing bowl, combine cream cheese, butter, and sugar, beat until smooth. Add melted white chocolate and beat until smooth. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Pour 1/2 mixture over the crust. Spoon 1/2 of topping/striping over batter in pan. Pour remaining filling on top of striping. Bake at 350 F for 1 hour. Remove cake from oven. Spoon remaining topping on top of cheesecake and spread to edges. Chill, uncovered, overnight.

Chill till serving time. Makes 12 to 18 slices.