White Chocolate Cheesecake w/ Oreo Crust

Crust: melt 4 Tbsp butter and mix with 2 cups Oreo Crumbs. Press into a 9” spring-form pan, and ¾ or so up the sides. Wrap the spring-form pan in heavy aluminum foil; the foil should come all the way up to the top edge.

Cream 1 Cup Sugar with 4 8-oz packages of softened cream cheese. Ad 1 tsp vanilla. Add, one at a time, 4 eggs.

Melt 8-oz of white chocolate. Add to the above mixture . Beat just enough to get everything mixed, but not so much that a lot of air is incorporated.

Cheesecake is baked in a water bath. You will need a pan that is several inches larger than the spring form pan. Fill with enough water that it comes up at least half way on the spring form pan. Pre-heat the water in a 450 deg. Oven. Bake the cheese cake in the water bath at 450 for 20 min. Reduce the temp to 250 and bake for one hour more. (It probably will take up to 20 min. beyond that) Cool over night before removing from pan.

For a topping, take 2/3rds of a 12-oz jar of Smuckers Red Raspberry jam and heat to a fluid consistency. Spread evenly on the top of the chilled cheese cake. (The original recipe called for pureed raspberries sweetened with honey or sugar.)