Preparation

• Make & cool the raspberry sauce: Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining water in a small saucepan over medium heat. Stir as it begins to cook, breaking up some raspberries. Once simmering, add cornstarch mixture. Simmer for 3 minutes, then press through a fine mesh strainer to remove seeds. Cool completely.
• Preheat oven to 350°F (177°C). Line the bottom and sides of 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. Add melted butter and stir until combined. Press mixture into prepared pan to form a crust. Bake for 8 minutes, then remove and set aside.
• For the filling: Melt the chopped white chocolate until smooth and creamy. Allow it to cool slightly.
• Beat cream cheese and granulated sugar in a large bowl until smooth. Add flour, lemon juice, vanilla extract, and salt; beat until combined. Add eggs one at a time, beating until just blended. Pour in the cooled white chocolate and mix on low speed just until combined.
• Pour half of the cheesecake filling onto the crust. Drizzle half of the raspberry sauce on top. Spread remaining filling, drizzle with remaining sauce, and swirl with a toothpick.
• Bake for 32–36 minutes until the cheesecake is set and edges are lightly browned. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours before slicing.
• To slice, lift out bars using parchment overhang and cut into squares. Store leftovers in the refrigerator for up to 1 week.