Step 1

Preheat the oven to 325F degrees.

Step 2

Line a 9x13 inch pan with aluminium foil and grease lightly with nonstick cooking spray.

Step 3

In a medium bowl stir together the melted butter and Oreo crumbs.

Step 4

Press into the bottom of the prepared pan and bake for 8-10 minutes.

Step 5

In a large bowl using an electric mixer beat together the cream cheese and sugar until very soft. Then mix in the sour cream, melted white chocolate and cornstarch. Turn off the mixer and scrape down the sides of the bowl as necessary.

Step 6

Turn the mixer down to low and beat in the eggs 1 at a time until just combined. Be careful not to mix the batter too much.

Step 7

Pour into the pan on top of the crust and bake for 40-45 minutes, or until the top is set except for in the very middle, and the cheesecake still has a little wobble to it.

Step 8

Turn off the oven, open the oven door and let the cheesecake cool in the oven for 30 minutes. Then remove from the oven and continue cooling until it reaches room temperature.

Step 9

Cover and chill in the fridge for at least 4 hours or overnight.

Step 10

In a medium sauce pan over medium heat stir together the raspberries, 1/2 cup water and sugar until the sugar is dissolved.

Step 11

Heat the mixture until it boils as you stir gently.

Step 12

In a cup, combine the 1 tablespoon water and cornstarch until dissolved.

Step 13

Gently pour the cornstarch into the sauce pan.

Step 14

Allow to boil gently over medium-low heat for about 5 minutes as you stir.

Step 15

When the mixture has thickened, remove from the heat and allow to cool.

Step 16

Remove the chilled cheesecake from the fridge.

Step 17

Cut into slices using a thin, sharp knife and top each slice with raspberry sauce.