Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water in a small saucepan over medium heat. Stir, breaking up some raspberries as it begins to cook. Once simmering, add cornstarch mixture. Stir and simmer for 3 minutes. Remove from heat and strain to remove seeds. Allow to cool completely.

Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.

Pulse 22 Oreos into fine crumbs, combine with melted butter, and pat into the prepared pan. Bake for 8 minutes.

Melt white chocolate in a double boiler or microwave until smooth. Let cool.

Beat cream cheese and granulated sugar until smooth. Add flour, lemon juice, vanilla, and salt. Beat in eggs one at a time, then mix in cooled white chocolate.

Pour half of the cheesecake filling over the crust, drizzle with half the raspberry sauce, and spread remaining filling on top. Drizzle remaining sauce and swirl gently.

Bake for 32–36 minutes until set on top. Cool for 45 minutes, then refrigerate for at least 3 hours before slicing.

Lift bars out using parchment overhang and cut into squares.

Store leftovers in the refrigerator for up to 1 week.