White Chocolate Mixed Berry Cheesecake

This cheesecake is a twist off my basic New York Cheesecake that I make. I entered this in our church cake contest and won first place. This is probably my most favorite variation I've made. Perfect for spring!

White Chocolate Mixed Berry Cheesecake

Cookie Crust
1 ½ cups of crushed oreos including cream centers (easiest to do in food processor)

Mixed Berry sauce
2 cups of frozen mixed berries, thawed and pureed in the blender
1/3 cup sugar
2 tsp. cornstarch
½ cup water

Cheesecake
1 cup white chocolate chips
¼ cup half and half

3 (8oz) pkgs. Cream cheese, softened
1 ¼ cups sugar
4 eggs
2 tsp. lemon juice
2 tsp. vanilla extract
1 cup white chocolate chips

1) Preheat oven to 350 degrees.
2) Put crushed oreos in bottom of cheesecake pan and press evenly over bottom and up sides.
3) In a saucepan, combine berry puree, sugar, cornstarch, and water. Bring to a boil over medium high heat and continue boiling for 5 minutes, or until sauce is thicker.
4) In microwave safe bowl, mix 1 cup white chocolate chips and half and half. Microwave 30 seconds, stir, and microwave 30 seconds more and stir until completely blended. Let cool.
5) Beat cream cheese and sugar at medium speed in large bowl until blended. Beat in eggs, vanilla, and lemon juice until blended. Stir in white chocolate chips and half and half mixture. Add 1 cup of white chocolate chips and stir well.
6) Pour half of cheesecake batter into pan. Spoon 3 tbs. of berry sauce on top and use a knife to swirl. Add the rest of cheesecake batter and spoon 3 more tbs. of berry sauce on top and use a knife to swirl. Save remaining sauce in the fridge for a topping.
7) Bake in oven for 55 minutes to 1 hour or until filling is set. Cool, and refrigerate in the fridge overnight. Serve with remaining berry sauce, fresh berries, white chocolate shavings, or whatever you like.

You could substitute blueberries or strawberries instead of the mixed berries.