In a small saucepan, add 6-ounces raspberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice and set over medium heat. Stir occasionally until the raspberries start to break down, then stir more frequently and smash the raspberries down until it turns into a chunky sauce. Lower the temperature and let it simmer for about 3 more minutes.

While simmering, combine 1 teaspoon water with 1 teaspoon corn starch and stir until no dry spots or lumps remain. Keep stirring the sauce until the raspberries are completely broken down and then add the slurry. Stir until fully combined and let it simmer for another minute or two.

Remove from the heat and push through a fine mesh strainer into a heatproof bowl or measuring glass to remove most of the seeds. If the seeds don’t bother you, you can skip the straining. Allow the sauce to cool while you make the crust.

Preheat your oven to 350°F / 180°C. Line a 9x9 square pan with a parchment sling and set aside.

Slice ¼ cup butter into roughly 1 tablespoon pieces and place them in a heat-proof bowl. Cover the bowl loosely and microwave in 20 second increments until melted. Set aside to cool a bit.

In a food processor, add about 22 regular Oreo cookies and pulse until reduced to small crumbs. Add the melted and slightly cooled butter a bit at a time and pulse again until the crumbs are moistened and can hold their shape when squeezed.

If you don’t have a food processor, add the cookies to a zipper lock plastic bag without sealing it. Use something like a rolling pin or meat mallet to crush them and then mix with butter.

Pour the mixture into the prepared baking dish. Using your hands or a nylon spatula, spread the crumb crust into an even layer and press down gently to form a lightly packed, even crust.

Place the pan in the center of the oven and bake for 8 minutes. Set the pan aside to cool slightly.

While the crust is baking, you can start on the cheesecake filling.

Start with the white chocolate so it has time to cool. Chop the 4-ounce white chocolate baking bar into small pieces, then melt in a double boiler or in a heat-proof bowl in the microwave. If using the microwave, heat for 30 seconds, then in 15-20 second increments until fully melted, stirring between heating until smooth. Set aside to cool.

Add 1 teaspoon vanilla extract and 1 teaspoon lemon juice and mix again at medium-low speed for 30 seconds to a minute. Now add the 2 large eggs and mix on medium-low, one at a time, until just combined and there’s no clear eggy streaks.

Finally, pour in the melted and cooled white chocolate. Give it one more mix for about a minute until fully incorporated.

Now that everything is ready, start combing it all. Pour half of the cheesecake mixture over the par baked chocolate crust and smooth it out evenly. Now spoon half the raspberry sauce by drizzling it in a back-and-forth pattern across the top of the cheesecake mixture. Repeat by topping with the rest of the cheesecake and then the rest of the raspberry sauce. Use a toothpick, knife, or offset spatula to swirl the raspberry sauce by running it back-and-forth.

Place the 9x9 baking dish into the middle of the oven and bake for 28-34 minutes. The top should jiggle slightly but not appear wet or runny in the center. Once done, remove from the oven and allow to cool to room temperature.

Once cooled completely, cover and refrigerate for at least 3-4 hours or overnight. After the cheesecake bars have chilled and firmed you can remove from the fridge and portion.

Use the parchment paper sling to remove from the pan. Use a sharp knife to slice into squares or rectangles. You can make 9 large 3”x3” pieces, or progressively smaller portions of 12 or 16 bars total. If you wish, you can top with whipped cream and extra raspberries and serve cold.