Raspberry White Chocolate Oreo Cheesecake Brownies

Long name, but totally worth it.  I’ve had this recipe on the “back burner” for a few weeks now, but haven’t had any time to make it.  With both the girls taking a whopping 2 hour nap today (apparently getting their holiday pictures taken was exhausting), I finally got a chance to get creative in the kitchen.  This recipe is originally from My Recipes, but came to me from a friend who had modified it.  And then, of course, I needed to make a few changes of my own – I mean, why not add an Oreo crust?  Yummy.You will need:
2 full rows of Oreos (or in other words, 2/3 of a box)
5 Tbsp butter, melted
1 cup raspberries
1/4 cup and 2 Tbsp granulated sugar
2 8oz packages cream cheese, softened
2 large eggs plus 2 yolks
1 Tbsp all-purpose flour
1 tsp vanilla extract
4oz white chocolate, melted and slightly cooled

Step 1 – Preheat oven to 350 degrees.  Grease 9×13 pan.

Step 2 – Using a food processor grind up the Oreo cookies until fine.  Mix ground up Oreo cookies with butter and spread in a 9×13 pan. Press crumbs firmly and evenly along the bottom of the pan.

Step 3 – Bake cookie crust for 8 minutes.  Remove from oven and allow to cool completely.

Step 4 – Reduce oven temperature to 250 degrees.

Step 5 – Using a food processor, blend raspberries and 1 tablespoon of sugar until smooth.  Strain through a mesh sieve into a bowl.  Discard all seeds.  Place bowl of raspberry to the side.  *This step took the longest.  I had to actually force the liquid raspberry through the sieve using a spoon.  Often the seeds would block the mesh, so I had to sweep the edge of the spoon over the mesh to clear it.  The raspberry coming through will have a consistency between liquid and gelatin.

Step 6 – In a separate bowl, use a mixer to combine cream cheese and remaining sugar (1/4 cup and 1 tablespoon).  Once mixture is smooth, add eggs one at a time and then the yolks, mixing between additions.  Add flour and vanilla, mixing just until combined.  Fold in white chocolate.

Step 7 – Pour cheesecake mixture over cooled crust, spreading evenly.

Step 8 – Drop spoonfuls of raspberry puree on top and then, using the tip of a knife, drag raspberry puree through cheesecake to create marbled effect.  Make sure not to drag the tip of the knife in the crust.

Step 9 – Bake until edges are pale golden and cheesecake is just set in center, or about 1 hour and 20 minutes.

Step 10 – Let cool completely on a wire rack, then cover and refrigerate until fully chilled, or at least 2 hours.  Cut, serve, and enjoy!