Preheat your oven to 325°F (163°C). Blend the Oreo cookies with sugar and melted butter until resembling wet sand. Press into the bottom of a springform pan to create a compact crust. Bake for 10 minutes, then let cool.

In a saucepan, combine 2 cups of frozen raspberries, sugar, cornstarch, and a splash of water. Stir gently over medium heat and cook until thickened, about 5-6 minutes. Strain and let cool.

In a microwave-safe bowl, combine white chocolate chips and half-and-half. Heat in 30-second intervals, stirring, until smooth and creamy. Set aside to cool slightly.

In a large bowl, beat softened cream cheese and sugar until creamy. Add eggs one at a time, mixing slowly. Incorporate melted chocolate and vanilla, mixing until smooth.

Pour half of the cheesecake mixture over the cooled crust. Drizzle half of the raspberry sauce, followed by the remaining cheesecake mixture. Swirl with a knife.

Bake assembled cheesecake for 55 to 70 minutes until edges are firm and center slightly jiggly. Cool in the oven for 30 minutes, then leave at room temperature.

Cover with plastic wrap and refrigerate for 2-3 hours or overnight. Slice and serve with additional raspberry sauce or whipped cream.