Ingredients:
- 2 – 8oz packages cream cheese, softened
- 1/3 cup sugar
- 2 eggs, beaten
- ½ teaspoon vanilla
- 1 ¼ cup white chocolate chips
- 1/3 cup evaporated milk
- ½ cup seedless blackberry preserves
Crust:
- 13 Oreos, crushed (I use a food processor to crush them)
- ¼ cup melted butter
Directions:
Preheat oven: 325 degrees
Combine the crushed Oreos and melted butter, and press into the bottom of a greased and floured 9-inch springform pan.
Melt white chocolate chips with evaporated milk in a double boiler over medium heat, stirring occasionally. Meanwhile, beat together the cream cheese and sugar. Slowly add the beaten eggs and vanilla. Then pour the melted white chocolate and evaporated milk into the cream cheese mixture and stir until well blended.
Pour half of the cream cheese batter into the pan over the Oreo crust. Spoon half of the preserves into the pan as well, careful not to let any touch the sides of the pan (I warmed the preserves in the microwave for one minute to liquefy it slightly). Pour in the other half of the batter, then the rest of the preserves. With a knife, cut through the batter and preserves to create a “marbleized” look.
Bake at 325 degrees for about 55 minutes, or until filling is set. Allow to cool, then cover with plastic wrap and refrigerate for 8 hours or overnight.
