Preparation

• Make & cool the raspberry sauce: Mix 1 teaspoon water with 1 teaspoon cornstarch. Combine raspberries, granulated sugar, and remaining water in a saucepan over medium heat. Stir and break up some raspberries. Add cornstarch mixture, simmer for 3 minutes, then press through a fine mesh strainer. Allow to 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, about 2 cups. Mix with melted butter and press into prepared pan. Bake for 8 minutes and set aside.
• For the filling: Melt chopped white chocolate in a double boiler or microwave. Allow to cool.
• Beat cream cheese and granulated sugar until smooth. Add flour, lemon juice, vanilla, and salt. Beat in eggs, adding one at a time. Then, beat in cooled white chocolate.
• Pour half of the filling onto the crust, drizzle half of the raspberry sauce over, and spread remaining filling on top. Drizzle remaining sauce and swirl.
• Bake for 32–36 minutes until set. Cool for 45 minutes, then chill for at least 3 hours before slicing.
• Lift bars out of the pan using parchment overhang, cut into squares, and store leftovers in the refrigerator.