Raspberry Oreo Cheesecake

Ingredients:
500g cream cheese
9 tablespoons sour cream
4 eggs
1 cup of sugar
2 teaspoons vanilla
3 tablespoons of unsalted butter - melted
21-30 crushed Oreos
Method
Preheat oven to 160 degrees Celsius
Crush Oreos into fine crumb (using a food processor or
blender/paper bag and something heavy e.g. rolling pin)
Mix with melted butter and press into the base of a lined tin (I
used a 15cm x 15cm square tin)
Bake for 10 minutes and then take out
While the base is baking start to make the filling
Beat the softened cream cheese for a minute until smooth
then add sugar, scrape down sides
Add eggs one at a time, scraping down the sides to make sure
that its all incorporated
Add vanilla and sour cream and beat until mostly lump free
Pour 1/3 of the filling into the pan and drop in a generous
handful of fresh or frozen raspberries
Pour another 1/3 over the top and drop in more raspberries
Pour final 1/3 and drop in MORE raspberries
Place in another larger pan and fill up to the outside area
halfway with boiling water
Bake in the oven for 40-60 minutes until mostly set, but the
inside wobbles slightly when shaken
Cool down in the oven and then put into the fridge
Omnomnomnomnomnomnom