Preparation

• Make & cool the raspberry sauce: Mix 1 teaspoon water with 1 teaspoon cornstarch in a small bowl. Set aside. Combine raspberries, granulated sugar, and remaining water in a saucepan over medium heat. Stir to cook, breaking up raspberries. Add cornstarch mixture, stir and simmer for 3 minutes. Press through a fine mesh strainer to remove seeds. Cool completely.
• Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang.
• Make the crust: Pulse 22 Oreos into a fine crumb in a food processor. Pour into a bowl, add melted butter, and stir to combine. Pat down into the prepared pan. Bake for 8 minutes. Set aside.
• For the filling: Melt the chopped white chocolate in a double boiler or microwave until smooth. Allow to cool.
• Beat cream cheese and granulated sugar until smooth. Add flour, lemon juice, vanilla, and salt. Blend. Add eggs one at a time until just blended. Add cooled white chocolate and mix.
• Pour half the cheesecake filling onto the crust. Drizzle half the raspberry sauce on top. Add the remaining cheesecake filling and drizzle the rest of the sauce. Swirl gently.
• Bake for 32-36 minutes until set on top. Cool for 45 minutes at room temperature, then chill for at least 3 hours before slicing.
• To slice, lift the bars out using parchment overhang and cut into squares.
• Cover and store leftovers in the refrigerator for up to 1 week.