White Chocolate Raspberry Cheesecake Bars

Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce. Baked in a 9-inch square pan, they sit on a buttery sweet Oreo cookie crust and are filled with real white chocolate.

Ingredients:

Raspberry Sauce

2 teaspoons room-temperature water, divided

1 teaspoon cornstarch

1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw)

2 Tablespoons (25g) granulated sugar

Crust

22 regular Oreo cookies (not Double-Stuf)

5 Tablespoons (72g) unsalted butter, melted

Filling

6 ounces (170g) white chocolate, finely chopped

2 8-ounce blocks (16 oz; 450g) full-fat cream cheese, softened to room temperature

1/3 cup (65g) granulated sugar

1 Tablespoon (8g) all-purpose flour

1 teaspoon lemon juice

1 teaspoon pure vanilla extract

1/8 teaspoon salt

2 large eggs, at room temperature