White Chocolate Raspberry Cheesecake

Creamy white chocolate cheesecake swirled with raspberry on top of a homemade Oreo cookie crust!

For the Oreo Crust:

24 Oreo cookies
1/4 cup unsalted butter, melted
For the White Chocolate Cheesecake Filling:

3 bricks (24 ounces) full-fat cream cheese, VERY soft
1 cup (8 ounces) full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
3/4 cup fresh raspberries
3 tablespoons granulated sugar
For the Whipped Cream:
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla
Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.