White Chocolate Raspberry Chocolate Chip Cheesecake 1/2 pkg. Oreo cookies, place in food processor or blender and process until light crumb mixture forms. Press into a Springform pan. [You can use a rolling pin and place cookies in a plastic bag, but this is quite difficult to get the cookies fine....but do the best you can, it will still work fine.] 4 8oz. packages cream cheese, room temp. Beat well until light and fluffy. Add: 1 can sweetened condensed milk Add: 1 Tablespoon Vanilla Extract Beat well until light and fluffy. One pkg.Baker's White Chocolate, melted [six squares] Stir into Cheesecake mixture. Slow mixer down to low speed, add 4 eggs, ONE AT A TIME...mix each egg until you can no longer see any egg before adding next egg, repeat with all 4 eggs. LOW SPEED ONLY. 1 Cup Mini Chocolate Chips 2 Tablespoons Flour Combine chips and flour, stir into cheesecake mix. Pour cheesecake into the crust of a springform pan. Add: 2 Cups Raspberries, frozen, swirl them through out the cheesecake. Bake on a pizza pan or cookie sheet so if the pan overflows or drips it won't mess up your oven....Bake 300 degrees for one hour, turn off oven, leave cheesecake in oven for at leasat 4 hours. Remove from oven and place in refrigerator or freezer until cold. Serve with a dollop of fresh whipping cream or you can melt raspberry jam or preserves in the microwave and pour onto the serving plate first, then set cheesecake on top of the preserves. ENJOY !