This the best cheesequake of all time
Makes 1 to 12 servings 😉

Ingredients
Crust:
18 oz pkg Golden Oreos
6 tbsp butter

Filling:
4- 8oz pkg cream cheese
1-1/4 c. powdered (confectioners) sugar, divided
4 eggs
1 tsp vanilla
4oz. bakers white chocolate
3 tbsp freeze-dried blueberry powder
**5 tbsp milk of choice

Equipment:
10" spring form pan
hand mixer or standing mixer
food processor (you could use a meat hammer or rolling pin but it wouldn't be as effective)
2 mixing bowls
2 ladles or cooking spoons
butter knife
spatula

Directions:
Preheat oven to 350F (175C). Crush 2-1/2 rows of golden oreos in a food processor until finely ground. Melt 6tbsp butter in microwave. Run the processor and drizzle in. Scrape mixture from the bottom halfway through and process again to ensure even coating of butter. The mixture should clump together nicely when you press it together. Add mixture to spring form pan and press evenly against base and sides. Par bake the crust for 7 minutes, check crust, it will be golden brown and firm to the touch when done. If needed, bake for an additional 2 minutes at a time until the desired bake is achieved. Turn oven down to 300F (150C).
Soften cream cheese one by one by placing an 8oz bar in the microwave for 30 seconds. Once two cream cheese bars are added to the bowl, beat them together on low. Add 1/4 c. powdered sugar and beat together until mixture is smooth and fully incorporated, scraping sides of bowl with a spatula as needed. Continue adding remaining cream cheese and 2 more 1/4 c. of powdered sugar. Add 1 tsp vanilla, incorporate. TASTE IT! TAASSTTEEE IIIITTTTTTTTTTT!!!!! Know that you will add more sugar later, and the mixture can handle more sweetness.
Divide the mixture in half between two bowls.
Melt the white chocolate according to the instructions on the package, BE PATIENT YOUNG GRASSHOPPPER! It is worth it, I promise. Just don't burn it ffs. Once the white chocolate is melted add it to one of the bowls of cream cheese. Mix together and taste to see if you would like additional sugar added. I found it to be fine, but everyone is different!
In the other bowl, add 3 tbsp of blueberry powder and 3 tbsp of milk. Incorporate. TASTE AND FIND IT TO BE SOUR! Add two more 1/4 c. powdered sugar, one at a time so you don't make a bloody mess, tasting after each one so you know what's going on. **Add two more tbsp milk. I found my final product to be more cakey than I'd like, so it needs more moisture! You can adjust this further, we're looking to achieve the same consistency as the white chocolate mixture. Taste the batter by itself. Then taste it with the white chocolate mixture. TASTE!!! See if you like it or if you think the blueberry mixture needs just a touch more sugar. Once your flavors are to your liking, add two eggs to each batter and incorporate until the batter is smooth. Now using a ladle, pour the batters on the crust alternating between each. Once all the batter is transferred, use a knife to create a marble pattern. Squiggle vertically, then horizontally, and keep alternating until you are happy with your pattern. Then bake at 300F for 50 minutes. I would pull here, even if the mixture is still jiggly in the center. As long as it's not completely liquid, it will still set and be delicious! If you're scurred then turn off the oven and crack the door slightly so it continues to back but not too much.
IMPORTANT! LET COOL AT ROOM TEMPERATURE FOR ABOUT 4 HOURS THEN PLACE IN THE FRIDGE OVERNIGHT TO SET!

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