Preparation

• Make & cool the raspberry sauce: Mix 1 teaspoon water with cornstarch in a small bowl. In a saucepan, combine raspberries, granulated sugar, and remaining water over medium heat. Stir until simmering, add cornstarch mixture, continue to stir for 3 minutes, strain, and cool.
• Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
• Make the crust: Pulse Oreo cookies into fine crumbs, combine with melted butter, press into prepared pan, and bake for 8 minutes.
• For the filling: Melt white chocolate in a double boiler or microwave until smooth, then let cool.
• In a bowl, beat cream cheese and sugar until smooth, add flour, lemon juice, vanilla, and salt; beat in eggs one at a time, then add cooled white chocolate.
• Pour half of cheesecake filling onto the crust, drizzle with half of the raspberry sauce, spread remaining filling, drizzle remaining sauce, and swirl together.
• Bake for 32–36 minutes until set; cool for 45 minutes, then chill for at least 3 hours.
• Lift out of pan using parchment overhang and slice into squares.
• Store leftovers in the refrigerator for up to 1 week.