Crust:

Cup of Yum
1. Preheat the oven to 350°F and assemble a 9 inch springform pan. Grease well with shortening. Set aside.
2. Place the sandwich cookies in a food processor and process until well crumbled. Pour in the melted butter and salt and pulse until it resembles wet sand.
3. Press the mixture into the bottom of the prepared pan in an even layer.
4. Bake for 10-12 minutes or until fragrant and set.
5. Remove from the oven, reduce the heat to 325°F and let the crust cool completely.

Raspberry Sauce:

1. While the crust is cooking, make the raspberry sauce by combining the raspberry preserves and frozen raspberries in a large saucepan.
2. Heat over medium heat until the mixture melts and comes to a boil.
3. Simmer for 5-10 minutes or until thick and bubbly.
4. Remove from heat and strain well through a fine mesh strainer into a bowl. Scrape the sauce off the bottom of the strainer into the same bowl and discard the seeds.
5. Allow to cool.

Cheesecake Filling:

1. While the crust and sauce are cooling, make the cheesecake by placing the white chocolate chips in a large bowl.
2. Heat the heavy cream either in the microwave in 30 second increments or over low heat until steaming. Do not boil but get the cream to a hot, steaming temperature.
3. Pour the hot cream over the white chocolate chips and let sit for 5 minutes, letting them softening.
4. Whisk together the cream and white chocolate chips in their bowl until smooth and creamy.
5. In a large mixing bowl, beat together the cream cheese and powdered sugar using a hand or stand mixer until light and fluffy.
6. Add in the greek yogurt and mix until combined.
7. Slowly beat the white chocolate mixture into the cream cheese mixture until fully combined, beating on low continuously.
8. Add 1 egg and mix it into the cheesecake filling. Repeat with the remaining two eggs, one at a time, until fully combined. Do not beat on high speeds.
9. Wrap the bottom of the springform pan with the crust well with aluminum foil or place in a baking bag. Place the pan in a large baking dish or roasting pan on a lint free towel.
10. Pour half of the cheesecake mixture into the crust and tap several times on the counter to pop any air bubbles.
11. Drizzle on ¼ cup of the cooled raspberry sauce and swirl lightly using the figure-eight pattern with a butter knife or chopstick (right side up).
12. Gently scoop on the remaining cheesecake and even out into an even layer, covering all the raspberry sauce.
13. Tap the pan several more times on the counter to pop any air bubbles.
14. Drizzle on ¼ cup more of the remaining raspberry sauce and swirl with a butter knife or chopstick into your desired design.
15. Place the baking or roasting pan with the cheesecake on the middle rack of the preheated oven and fill it halfway with water.
16. Close the oven and bake for 75-90 minutes or until the cheesecake reaches 150°F. If you don’t have a thermometer you will know your cheesecake is done when it begins to get light brown and the center has only a slight wobble.
17. Crack the oven and turn off the heat. Allow the cheesecake to cool for an hour.
18. Remove the cheesecake from the water bath and allow to cool at room temperature for 1 more hour or until it cools to room temperature.
19. Cover well with plastic wrap and place in the refrigerator overnight.

Garnish:

1. When ready to serve, garnish with the remaining raspberry sauce, whipped topping and fresh raspberries, optional, slice and serve.
2. If you've tried this recipe, come back and let us know in the comments or stat ratings.