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 until simmering, then add cornstarch mixture. Simmer for 3 minutes, press through a fine mesh strainer, and cool completely.
• Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
• Make the crust: Pulse 22 Oreos into fine crumbs. Combine with melted butter, pat into the pan, and bake for 8 minutes. Set aside.
• For the filling: Melt white chocolate in a double boiler or in the microwave until smooth. Let cool slightly.
• In a bowl, beat cream cheese and granulated sugar until smooth. Add flour, lemon juice, vanilla, and salt, then eggs one at a time. Finally, add melted white chocolate and combine.
• Pour half the cheesecake filling onto the crust, drizzle half the raspberry sauce, then add the remaining filling and drizzle with sauce. Swirl gently.
• Bake for 32-36 minutes until set and edges are browned. Cool at room temperature for 45 minutes, then chill in the refrigerator for at least 3 hours.
• To slice, lift the bars out using the parchment overhang and cut into squares. Store leftovers in the refrigerator.