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

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

In a food processor, pulse 22 Oreos into fine crumbs. Combine with melted butter and press into the pan. Bake for 8 minutes and set aside.

Melt white chocolate and let it cool. Beat cream cheese with granulated sugar until smooth. Add flour, lemon juice, vanilla, and salt, and mix. Add eggs one at a time, then fold in the melted white chocolate.

Pour half of the cheesecake filling onto the crust, drizzle with half of the raspberry sauce, then top with the remaining filling and raspberry sauce. Swirl together.

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 and cut into squares.