Preparation

• Make & cool the raspberry sauce. Mix 1 teaspoon water with cornstarch. Combine raspberries, granulated sugar, and remaining water in a saucepan over medium heat. Stir until simmering and add cornstarch mixture. Simmer for 3 minutes, press through a fine mesh strainer to cool.
• Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
• Make the crust by pulsing the Oreos into fine crumbs. Mix with melted butter and press into the pan. Bake for 8 minutes.
• Melt white chocolate in a double boiler or microwave, let it cool while mixing the filling.
• Beat cream cheese and sugar until smooth. Add flour, lemon juice, vanilla, and salt, then mix in eggs one at a time. Incorporate the cooled white chocolate.
• Pour half of the filling onto the crust, drizzle with raspberry sauce, add remaining filling, and top with the rest of the raspberry sauce. Swirl together.
• Bake for 32–36 minutes until set, cool for 45 minutes, and chill for at least 3 hours before slicing.
• Lift the bars out of the pan using the parchment overhang and cut into squares.
• Store leftovers in the refrigerator for up to 1 week.