White Chocolate Raspberry Truffle Cheesecake

1 1/2 c of chocolate cookie crumbs (20 oreos with creme removed)
1/3 c margarine, melted
1/2 c raspberry preserves
1/4 c water
4- 8oz pkg cream cheese, softened
1 1/4 c sugar
1/2 c sour cream
2 tsp vanilla
5 eggs
4 oz white chocolate, chopped into chunks

Preheat oven to 475 degrees.   Place a large oven-safe pan filled with 1/2" water into oven while it preheats.  This will be your water bath.   Combine raspberry preserves with water in a medium bowl.   Heat in microwave for 1 12/ min on high.   Stir until smooth.   Strain to remove seeds.  Let strained preserves sit in bowl, then put bowl in refrigerator until later.
Measure cookie crumbs in to medium bowl.  Mix with margarine and press into 9" spring form pan lined with parchment.  Press on bottom and abt 2/3 way up sides of pan.   Wrap a large piece of foil around bottom of pan and to keep cheesecake dry when placed in water bath.   Put crust in freezer until filling is done.
Using an electric mixer, combine cream cheese with sugar, sour cream, and vanilla.   Mix on medium for a few minutes until ingredients are smooth and creamy.   Whisk the eggs in in a small bowl and add to cream cheese mixture.  Blend just enough to integrate eggs.
Remove crust from freezer and sprinkle 4 oz of white chocolate chunks onto bottom of crust.   Pur half of cream cheese filling into crust.   Drizzle the raspberry preserves over the entire surface.   Using a butter knife, swirl preserves into cream cheese mixture. Pour remaining cream  cheese mixture into crust.  
Carefully place cheesecake into water bath in oven.  Bake for 12 min at 475, then turn down oven to 350 degrees and bake for 50-60 minutes until top of cheesecake turns light borwn.  Remove cheesecake from oven to cool.   When cool,  use foil to cover the top of cheesecake and chill in refrigerator for at least 4 hrs.  Garnish as desired.