Preheat the oven to 350°F

Make the Crust

In a medium bowl, mix together the Oreos and cinnamon. Pour the butter over the mixture and mix together with a fork until thoroughly blended and it looks like a wet sand mixture.

Take a 10” to 11” springform pan and dump the Oreo mixture into the bottom. Using the back of a fork or spoon, press the Oreo mixture evenly across the bottom. Bake for 5 minutes then remove and let cool.

Take two pieces of aluminum foil about 15” long each and create a cross. Place the springform pan into the middle and then wrap the pan in the aluminum foil to create a seal around the bottom edge of the pan. Set aside.

Make the Cheesecake

Fill a medium pot with water and bring to a boil on the stovetop.

In a small bowl, mix together the sugar and cornstarch. Add in the heavy cream and vanilla extract and mix until thoroughly combined.

In the bowl of a stand mixer with the paddle attachment or a large bowl with a handheld electric mixer, whip together the cream cheese on medium-low speed. Add in the heavy cream/sugar mixture and blend together, stopping and scraping down the sides as necessary. Add in one egg at a time, waiting until eat is thoroughly incorporated before adding the next, and adding the egg yolk in last.

Pour in the cooled chocolate and mix, stopping again to scrape down the sides, until thoroughly combined. Pour into the springform pan, carefully smoothing the top with a rubber spatula or the back of a spoon.

Place the springform pan into a roasting pan large enough for the springform pan to sit flatly. Pour the boiling water into the roasting pan until it comes up the side of the springform pan just shy of halfway. Place the roasting pan into the oven and bake for about 75 minutes or until it passes the jiggle test.

Remove the cheesecake from the oven and then carefully remove it from the roasting pan. Let cool at room temperature until the springform pan is cool enough to touch. Place in the refrigerator and let cool for at least 4 hours, but preferably overnight.

Make the Mixed Berry Syrup

Add the frozen mixed berries, sugar, and cornstarch to a medium pot and stir as best you can. Heat over medium and cook until the berries have broken down and the sauce has thickened ~ about 10 minutes. Stir often.

Remove from the heat and let cool completely. When the sauce has cooled, pour desired amount over the cheesecake and smooth with the back of a spoon.

With a knife, carefully loosen the cheesecake from the springform pan. Remove the rim of the springform pan. Run a sharp knife under scalding hot water to cut individual pieces, running the knife under the water for each slice.

Top with fresh raspberries and additional syrup, if desired.

Enjoy!