1. Preheat the oven to 325°F (160°C). Line an 8 inches springform tin with baking parchment, grease lightly, and set aside. Make sure your ingredients are all at room temperature before starting.

2. Remove the filling from the Oreos (sorry!) and add them to a freezer bag. Crush them with a rolling pin until you get very fine crumbs. Alternatively, you can let a food processor do the job. Melt the butter and add to the crumbs – mix until well combined. Transfer the crumbs to the prepared springform tin and press to the bottom and sides. Make sure the crumbs are well compressed. Bake in the oven for about 8-10 minutes. Take out and let cool down. If the sides collapsed in places you can press them back in place with the back of a spoon. Do not turn off the oven.

3. Chop the white chocolate and add it together with the heavy cream to a microwave-safe bowl. Warm in the microwave until the chocolate has melted and you got a smooth chocolate sauce. Let cool down a bit.

4. For the filling mix cream cheese, sour cream, sugar, cornstarch, and vanilla extract until well combined. Working with a rubber spatula or whisk is fine – no electric appliances needed. Add the eggs one after another and mix well after each addition. Add the (only slightly warm) chocolate sauce and mix in. Pour about 2/3 of the filling into the prepared springform tin with the pre-baked crust and smooth out the top. Stir the raspberry jam so it gets softer then spoon it all over the filling. Use a spoon to slightly mix it with the filling to create swirls. Do not go bonkers with the mixing, also stay away from the sides of the cake. Distribute the remaining cheesecake filling evenly on top and cover the swirls. Smooth out the top. Wrap the springform tin with aluminum foil so the bottom and sides are covered, then place it in a casserole dish (or similar) and fill that up with hot water so the springform tin with the cakes sits in the hot water. The water should go about halfway up the sides of the baking tin. Bake for about 60-70 minutes in the preheated oven. The filling of the cheesecake should have set around the edges but the center should still wobble when moving the springform tin. Turn off the oven, open the oven door slightly and leave the cheesecake inside for another 40-45 minutes. The springform thin should be safe to touch by then. Take out of the oven and out of the water, remove the foil and let the cake cool down completely on a wire rack. When cooled completely place in the fridge for at least 8 hours or overnight to set completely.

5. For the decoration add the heavy cream, confectioners’ sugar, and vanilla extract to a tall vessel and whisk until stiff peaks form. Fill the cream into a piping bag with a star tip and decorate the cheesecake to your liking. Sprinkle with some white chocolate shavings to decorate it further (optional)