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Raspberry Cheesecake w/ Golden Oreo Crust


  • 1 pkg. Golden Oreo Cookies
  • 1/3 cup butter, melted
  • 38oz. packages cream cheese, softened
  • 3/4 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 4 eggs
  • 110oz. package frozen raspberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water


  1. Heat oven to 350°F.
  2. Crush 30 cookies finely, and roughly chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan. Bake crust for 10 minutes.
  3. In a small saucepan combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Set aside.
  4. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half of batter into crust, then top with half of raspberry sauce. Add the rest of the batter, then drizzle the remaining raspberry sauce and swirl with a toothpick. Top with chopped cookies.
  5. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours.