Ingredients
15 Oreo cookies, finely crushed (about 1-1/2 cups) 1/3 cup butter, meltedCHEESECAKE:5 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar1 tablespoon cranberry juice or 2% milk1 tablespoon vanilla extract3 large eggs, room temperature, lightly beaten12 ounces white baking chocolate, cut into 1/2-in. pieces1 cup dried cranberries
Preparation
Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cranberry juice and vanilla. Add eggs; beat on low speed just until blended. Fold in white chocolate and cranberries. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.
