• Preheat the oven to 325F (170C) degrees and position the oven rack on the bottom ⅓ of the oven.
• Wrap the outside of 9-inch springform pan with an oven bag or slow cooker liner bag. Then wrap the outside with aluminum foil at least 3 times (wrap 4-5 times if you didn't wrap the outside in an oven bag or slow cooker liner) so that the bottom and sides are covered, and all the seems are covered as well.

Oreo Crust

• Pulse the cookies in a food processor until fine crumbs. Alternatively, place the cookies in a freezer bag and crush with a rolling pin.
• Mix together the cookies and melted butter, either by stirring together in a bowl or adding the melted butter to the food processor and pulsing a few more times.
• Press the mixture into the bottom of the prepared pan and slightly up the sides to form a little edge.
• Bake in the preheated oven for 8 minutes. (Remove from the oven but leave it turned on).

White Chocolate Cheesecake Filling

• Chop the white chocolate into very small pieces and place in a large. Heat the cream until almost boiling (either in the microwave using short intervals) or in a double boiler. Pour the hot cream over the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. If the chocolate hasn't melted yet, microwave for 30-second intervals on medium power (not high power, which is often the default) and whisk between each interval. Set aside.
• In a large bowl beat the cream cheese and sugar until creamy and no lumps remain.
• Whisk together the eggs. Then beat the eggs into the cream cheese mixture about ½ at a time. Stop mixing as soon as combined.
• Carefully whisk the white chocolate mixture into the cream cheese mixture. Do this by hand using a wire whisk to avoid overmixing.
• Pour the cheesecake batter into the prepared pan and smooth the top.
• Place the springform pan into the center of a large roasting pan. Pour boiling water into the roasting pan so that there's about ½ to 1 inch of water.
• Very carefully place the roasting pan with the cheesecake inside into the oven. Bake for about 50-60 minutes, or until when you give the pan a gentle nudge the cheesecake wobbles like a bowl of pudding or jello. If it wobbles like a glass of milk, then it isn't done baking yet.
• Remove from the oven and using a very thin knife, trace around the outsides of the cake. Cool the cheesecake in the roasting pan until it's room temperature. Remove from the roasting pan, cover, and place in the fridge to chill for 6 hours or preferably overnight.

Chocolate Ganache

• A few hours before serving (or more), make the ganache. The cheesecake should be fully cooled and have started the chilling process before topping.
• Chop the semi-sweet chocolate into very small pieces and place in a large, heat-proof bowl.
• In a small double boiler or in the microwave, heat the cream until it's almost boiling.
• Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth. If the chocolate hasn't fully melted, microwave for 30-second intervals on medium power, whisking between each interval.
• Remove the chilled cheesecake from the fridge, unclamp the outside of the springform pan. If there is condensation on top of the cheesecake, carefully blot it with a paper towel.
• Let the ganache cool for a few minutes, then slowly pour the chocolate ganache over top of the cheesecake, allowing it to drip over the sides.
• Chop the white chocolate into small pieces, place in a microwave-safe bowl, and microwave on medium power for 30-second intervals until melted. Alternatively, melt in a double boiler.
• Drizzle the white chocolate over the cheesecake. Optionally, dot around the edge of the cheesecake with fresh raspberries.
• Return to the fridge until ready to serve. When ready to serve, slice with a thin, sharp knife - not a table knife. Be sure to slice all the way through the crust. For clean cuts, wipe off the knife after each slice.