Preheat oven to 350.

Using a food processor crush the Oreos into fine crumbs, then add the melted butter and blend until the crumbs are evenly coated and look like wet sand.

Press the mixture firmly into an even layer at the bottom of a parchment-lined or greased 9x5 inch loaf pan. Use the bottom of a glass or measuring cup to pack the crust.

Bake for 8–10 minutes.

Lower the oven heat down to 325.

Add the softened cream cheese, sugar, sour cream, raspberry jam, vanilla, salt to a large bowl. Using a stand mixer or hand mixer mix until smooth and well combined.

Pour the cheesecake batter into the pan with Oreo crust.

Place the loaf pan into a 9x13 inch pan and add about 2 inches of boiling water to the 9×13 pan (this is a water bath and will help keep the cheesecake from cracking as it bakes).

Place the large pan in the oven and bake for 30-35 minutes. The cheesecake edges should be set and the middle should have a slight jiggle when you gently shake the pan.

When the cheesecake is done, turn off the oven and prop the door open with a wooden spoon and let the cheesecake rest for 20-30 minutes. Then remove the cheesecake and let it cool completely. Cover and transfer to the fridge for at least 6 hours.

Add the Oreos, and raspberries for the raspberry crunch to a food processor. Pulse to form some rough chunks (about 3-5 seconds). Then pour in butter. Pulse until the mixture reaches desired consistency. Set to the side.

Make the whipped cream by placingf powdered sugar and heavy cream in a bowl and whisk until stiff peaks form.

After the cheesecake has chilled top with the whipped cream, then the raspberry crunch later.

Remove from the pan by running a knife along the sides of the pan (to help loosen the cheesecake). Lift the parchment paper out of the pan and place on a flat surface or board.

And enjoy!