Better Than Cheesecake Factory Raspberry White Chocolate Cheesecake

2 Pre-made Oreo pie crusts

1/2 C Smucker's Red Raspberry Jam
1 Tbsp. Corn starch
1/2 C. Water

3 Pkg. Cream Cheese
2/3 C. Sugar
3 Eggs
2 tsp. Vanilla extract
1 Tbsp. Lemon juice

1 Pkg. White chocolate chips or 2 C, white melting chocolate
1/2 C. Heavy whipping cream

Instructions: Preheat oven to 325 degrees Fahrenheit. In a microwave safe bowl, mix jam, cornstarch, and water. Start with this so it can cool and thicken a little. Start with 1 minute in the microwave, stir it and check it, and then do 1 more minute. In a separate bowl, mix cream cheese and sugar. Add eggs and mix, then add vanilla and lemon juice. Set aside for later. Melt white chocolate and cream in microwave safe bowl, starting with 1 minute, and then 30 second intervals after that. Once chocolate is melted, add it to the cream cheese mixture and mix completely. Fill base of pre-made Oreo crust with layer of cream cheese mixture and spread. Then add a few tablespoons of the raspberry mixture. Now add the rest of the cream cheese mixture. With the remaining raspberry mixture, spoon a few tablespoons onto the top of the cheesecake, and use a butter knife to create a swirl pattern. Make sure you do not go too deep as this will puncture the crust. Bake approx. 40 minutes and shut off oven, but don't pull the cheesecake out just yet. Give it another 5-10 minutes to bring the temperature down before pulling it out of the oven. Let cool completely before serving. Enjoy!