Preheat your oven to 325°F (160°C). In a food processor, blend Oreo cookies, sugar, and melted butter until the mixture resembles fine crumbs. Press into the bottom of a lined 9-inch springform pan. Bake for about 10 minutes and let cool.

In a medium saucepan, combine frozen raspberries, sugar, cornstarch, and water. Stir continuously until the mixture thickens and bubbles, about 5–7 minutes. Strain through a fine-mesh sieve to remove seeds and set aside to cool.

Melt white chocolate chips and half-and-half in a small saucepan over low heat. In a large mixing bowl, beat cream cheese and sugar until creamy. Gradually add eggs, mixing gently after each, then incorporate melted chocolate mixture and vanilla until smooth.

Pour half of the cheesecake batter over the cooled crust, drizzle half of the raspberry sauce on top, and swirl. Pour in the remaining batter, drizzle and swirl with the remaining sauce.

Place the filled springform pan in the oven on the middle rack, adding a pan of water on the lower rack to create steam. Bake for 55-70 minutes until edges are set and center jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes. Remove and let cool completely for 2-3 hours before refrigerating for at least 4 hours or overnight.