White Choc Raspberry Cheesecake Bars

Method

1. Mix 1 tsp water and 1 tsp cornstarch in a small bowl. Set aside. Combine raspberries, sugar, and the remaining 1 tsp of water in a small saucepan over medium heat. Stir the mixture as it begins to cook. Once simmering, add in the cornstarch mixture, simmering for 3 minutes. Remove from heat and press mixture into a fine strainer to remove the seeds. Allow the raspberry sauce to cool completely.   
2. Preheat the oven to 177C. Line a baking tray with baking paper.  
3. In a food processor, pulse the Oreos into a fine crumb. Transfer to a medium bowl and stir in the melted butter. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes, remove from the oven and set aside.  
4. Melt the white chocolate in a double boiler or in the microwave. Once melted set aside.  
5. Using a handheld or stand mixer beat the cream cheese and granulated sugar together until the mixture is creamy and smooth. Add flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On a medium speed, add in the eggs one at a time. Pour in the cooled white chocolate and beat on low speed until combined.  
6. Pour half the cheesecake filling onto the crust. Drizzle half of the raspberry sauce all over the top. Spread the remaining cheesecake filling on top. Drizzle the remaining raspberry sauce on top, then use a knife to gently swirl everything together.  
7. Bake for 30 to 35 minutes. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours before slicing. Once set, cut into squares and enjoy.