Cut a piece of parchment paper to line the bottom of a 9-inch spring form pan. Spray the sides of the pan with cooking spray.

For crust: Finely crush the Oreo cookies (with the filling) in a food processor. Mix in the melted butter. Press the crumb mixture firmly on top of the parchment in the cheesecake pan. Set aside.

For sauce: Combine sugar and cornstarch in a saucepan. Add water and berries. Bring to a boil and boil for 5 minutes, stirring constantly.

Strain sauce through a mesh strainer to remove raspberry seeds. Set aside.

Place a metal cake pan on the bottom rack of your oven. Preheat your oven to 350 degrees and bring 3-4 cups of water to a boil.

For filling: Melt white chips and cream in a glass bowl in the microwave. Stir every 30 seconds to prevent burning.

Beat together cream cheese and sugar with an electric mixer until smooth. Scrape down the sides of the bowl occasionally.

Add eggs and beat on low speed just until combined.

Fold in the vanilla and white chocolate mixture.

Pour half of the filling over the crust. Spoon about 3 Tbsp of sauce over the batter in little dollops. Swirl with a skewer or butter knife. Pour the remaining cheesecake batter on top. Spoon another 1/4 cup sauce over the top. Swirl.

Store the remaining raspberry sauce in a covered container in the refrigerator.

Carefully pour the boiling water into the hot pan that is in the bottom of your oven.

Place the cheesecake on the middle rack of your oven, above the hot water. Bake at 325° for about 60-65 minutes. The center will still be slightly jiggly, but it will set as it cools.

Cool, then cover with plastic wrap and chill for at least 8 hours.

For topping: Beat cream until soft peaks form. Add powdered sugar and vanilla and beat until stiff peaks form.

To serve: Remove the sides of the pan and cut the cheesecake into slices. Garnish with white chocolate shavings, whipped cream, raspberries, and raspberry sauce.