𝑷𝒊𝒏𝒌 𝑽𝒆𝒍𝒗𝒆𝒕 𝑹𝒂𝒔𝒑𝒃𝒆𝒓𝒓𝒚 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. For the crust: In a bowl, combine Oreo crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in raspberry puree and pink food coloring until fully incorporated. Gently fold in the crushed Oreos.

4. Pour the cheesecake batter into the cooled crust, spreading evenly.

5. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.

7. For the drip: In a microwave-safe bowl, heat white chocolate chips and heavy cream in 30-second intervals, stirring until smooth.

8. Drizzle the white chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.

9. Decorate the top with whipped cream, fresh raspberries, pink velvet cake crumbs, and sprinkles.