Preparing the crust: Preheat the oven to 350 degrees F. In a mixer bowl add the crust ingredients. Mix until crumbly. Press the crust crumbles on the bottom of a 9-inch cheesecake pan. Bake for 12 minutes. Cool.

Raspberry Puree: In a small sauce pan cook raspberries, water, and THM Gentle Sweet together for 10 minutes. Strain through a cheese cloth to remove the seeds. Whisk the Xanthan Gum and jello into the puree. Refridgerate. Note...This can be made a few days on ahead.

Cheesecake Batter: Reduce the oven temperature to 300 degrees F. In a mixer bowl whip the cream cheese, THM Gentle Sweet, and Vanilla extract for 2 minutes. Place the white chocolate and the heavy whipping cream in a glass bowl. Microwave for 45 seconds. Stir until alll the white chocolate are melted. WIth the mixer running on low speed...pour the melted chocolate into the cheesecake mixture. Mix well. Add the sour cream and oat fiber. Mix again until well combined. Add eggs, one at at time mixing after each addition. Do not overmix. Pour half of the batter until the prepared crust. Add half of the raspberry puree. Drop the remaining batter by spoonful over the raspberry puree. Drizzle the remaining raspberry puree on the cheesecake batter. Swirl with a knife. Place a pan of water on the bottom oven rack. Center the cheesecake on a rack directly over the pan of water. Bake for 55-60 minutes. The center will still be jiggly. Turn the oven off and let the door closed. Allow the cheesecake to cool in the oven for 2 hours.

Garnish: Garnish with whipped cream and fresh berries.