For the Crust:
1½ cups Oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies)
6 TB salted butter, melted
For the Custard:
Half bag (6 oz) pure white chocolate chips
¼ cup heavy cream (or half and half)
1½ (12oz total) blocks whole cream cheese, softened to almost melted
¼ cup sugar
2 large eggs
1 tsp vanilla extract
For the Raspberry Sauce:
5 oz frozen or fresh raspberries
1 TB granulated sugar
1½ tsp cornstarch dissolved in 3 TB water
Method
- Preheat oven to 325F, with rack on lower middle position.
- Make Crust: In a large bowl, mix fine cookie crumbs with butter until well incorporated. Should resemble wet sand. Press down to form crust in pie pan.
- Make Raspberry Sauce: Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.
- Make Custard: In heavy saucepan, melt white chocolate chips together with heavy cream on low heat, stirring often. Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.
- Put custard into pie pan on top of the crust. Dollop raspberry sauce over the custard. Use a knife to lightly swirl.
- Bake 40 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge. If keeping longer than a couple of days, you can freeze them.
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