Preheat your oven to 325°F (163°C). In a food processor, blend Oreo cookies, sugar, and melted unsalted butter until you achieve fine crumbs. Press this mixture firmly into the bottom of a parchment-lined springform pan, creating an even layer. Bake the crust for 10 minutes, then let it cool while you prepare the filling.

In a medium saucepan, combine frozen raspberries, sugar, cornstarch, and a splash of water over medium heat. Stir the mixture and bring it to a simmer, allowing it to thicken for about 5-6 minutes. Once thickened, strain the sauce through a fine sieve to remove the seeds, and set it aside to cool while you work on the cheesecake.

In a microwave-safe bowl, combine white chocolate chips and half-and-half. Heat this mixture in 30-second intervals, stirring after each interval, until smooth and creamy.

In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed to avoid excess air in the batter. Once fully incorporated, gently fold in the melted white chocolate mixture and vanilla extract.

Pour half of the cheesecake batter over the cooled crust in the springform pan, spreading it evenly. Drizzle half of the raspberry sauce on top, then layer the remaining cheesecake batter. Finish by drizzling the rest of the raspberry sauce over the top and swirl the two together with a skewer.

Place a baking dish filled with hot water on the lower rack of your preheated oven. Bake for 55-70 minutes, until the edges are set but the center jiggles slightly. Turn off the oven and let the cheesecake sit in there for 30 minutes before gradually cooling it at room temperature for an additional 30 minutes.

After cooling, place the cheesecake in the refrigerator for at least 2-3 hours, or preferably overnight. Once chilled, carefully remove it from the springform pan, slice, and serve topped with extra raspberry sauce or whipped cream.