- 1 prepared oreo pie crust (I used store bought)
- 1 bottle Smucker’s PlateScapers Raspberry Dessert Topping
- 12 oz. cream cheese (1 1/2 pkg.), softened
- 1/3 cup granulated sugar
- 1 egg
- 1 egg white
- 1 tsp vanilla extract
- 1/2 Tbsp lemon juice
- 1 cup white chocolate chips or 6 oz. white chocolate, chopped
- 1/4 cup heavy whipping cream
- sweetened whipped cream, optional for serving
- Preheat oven to 325 degrees.
- In a large mixing bowl, beat together cream cheese and granulated sugar together with an electric mixer until fluffy.
- Add egg, egg white, vanilla, and lemon juice. Set aside.
- add white chocolate to a microwave safe bowl with the whipping cream. Microwave on 50% power in 30 second intervals and stir. Then cook in 20 second intervals stirring after each one until melted and smooth.
- Slowly add the melted chocolate mixture to cream cheese mixture while mixing until smooth.
- Pour 1/2 of the cheesecake mixture into the oreo crust and spread evenly over bottom.
- Drizzle 2 Tbsp raspberry topping into the cheesecake. And gently swirl around with a knife or toothpick.
- Carefully spoon the remaining cheesecake into the crust.
- Carefully spread into the crust and gently giggle the pan to even out the top.
- Use the bottle of raspberry dessert topping to pipe circles on to of the cheesecake. Begin by pipping small circles in a swirl pattern over cheesecake from the center working outward. Make larger dots are yo work toward the outside.
- Take a toothpick or sharp pointy knife and begin with the center circle, run the toothpick through the center of each circle following the swirl (don’t lift the toothpick out until you finish the last circle).
- Bake cheesecake at 325 for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes.
- Remove from oven and allow to cool. Cover and refrigerate 6 hours. Serve with sweetened whipped cream if desired. You can also use the raspberry dessert topping to decorate the plate before serving if desired.