Oreo Crust

1. Line a 9 inch springform pan with parchment paper, place the parchment on the bottom and put the ring on top, closing it to secure the paper in place.
2. Place the Oreos in a food processor or blender, pulse until fine crumbs form, place in a medium bowl.
3. Pour the melted butter into the bowl, mix until completely moistened. Pour into the springform pan.
4. Using the bottom of a glass or measuring cup, push the crust into the bottom and slightly up the sides of the pan, about 1/4 way up. Place in the freezer to set up.

Sauce

1. Place the raspberries, frozen cranberries, sugar, water, and lemon juice in a medium
2. saucepan.
3. Bring to a boil and then simmer for about 15 minutes or until all of the liquid is gone, mix 1 tsp of cornstarch with 1 tsp water, whisk it in until it slightly thickens.
4. Take it off of the heat and strain it using a fine mesh strainer, place in the refrigerator to chill. You should have about 1 1/4 cups. Continue to the next step after the sauce in chilled.

Cheesecake

1. Using beaters or the whisk attachment on a stand mixer, beat the heavy cream until stiff peaks form, set aside.
2. Beat the cream cheese and cooled down melted white chocolate until completely smooth and combined, add the vanilla extract, beat until fully incorporated.
3. Add the powdered sugar, beat until combined, making sure to scrape down the bowl.
4. Using a rubber spatula, fold the whipped cream into the cream cheese mixture, making sure not to deflate the whipped cream.
5. Place half of the cheesecake mixture on top of the crust, spread it out until evenly distributed. Dollop half of the cranberry raspberry sauce over it, swirl it into the cheesecake with a knife, do not over swirl. Repeat this process with the other half, ending with the sauce on top.
6. Place in the refrigerator until completely cold and setup, overnight or 8-10 hours.