Mix together the Oreo cookie crumbs and the melted butter.

Press crust mixture into and up the sides of a 9-inch springform pan. Preheat oven to 325 degrees F. Bake crust 8-10 minutes.

Add the raspberries and sugar to a medium saucepan over medium heat. Make a slurry with the cornstarch and the water, and then add the slurry to the saucepan.

Stir and bring to a boil. Allow to boil for about 5 minutes, stirring occasionally. If desired, strain through sieve to remove the seeds.

Heat the heavy cream to boiling in the microwave or over the stove. Remove from heat and add the white chocolate chips. Set aside and allow the chips to soften.

In a small bowl, mix together the flour and sugar. Add the sugar mixture and the softened cream cheese to the bowl of a stand mixer and mix well.

Add the eggs, beating on low speed just until combined.

Mix in melted white chocolate mixture, vanilla, and the sour cream.

Pour half of the filling into crust. Spoon half of the raspberry sauce over the filling and swirl it with a toothpick.

Add remaining filling and then spoon the remaining sauce. Swirl with a toothpick.

Bake for 60 minutes in a water bath. Turn off oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing.

Cool completely at room temperature and then chill for at least 8 hours.

Top the cheesecake with homemade whipped cream and white chocolate shavings.