Mix water with cornstarch in a tiny bowl, 1 teaspoon each. Set it aside.

Toss in your raspberries, another teaspoon of water, and some granulated sugar in a saucepan over medium heat. Keep stirring as it heats up, breaking down some raspberries.

Once it starts simmering, add the cornstarch mixture (Step 1). Stir and let it bubble for about 3 minutes.

Take it off the heat and strain out the seeds with a mesh strainer. Let the sauce cool completely (or refrigerate for a week).

Preheat the oven to 350°F (177°C). Line the 9'' square pan with parchment paper. Leave some extra paper hanging over the edges to lift the bar later.

Toss 22 Oreos (plus cream filling) into a blender or food processor until crumbly (total: 2 cups or 250 grams of packed crumbs).

Pour that crumbly mix into a big bowl, then add the unsalted butter. Mix well until combined. Smash the big chunks if there are any.

Pour that mixture into your prepared pan. Use your hand (medium pressure) to pat it all down onto the bottom.

Pop into the oven (about 8 minutes), then take it out and set it aside. Keep the oven on.

Melt the white chocolate with a double boiler or microwave. For microwave: toss your chopped chocolate into a microwave-safe bowl. Zap it for about 20 seconds at a time, stirring after every round until melty.

Let the chocolate cool. Or store it in the fridge, but don't let it become solid.

Use your electric or handheld mixer to cream the sugar and cream cheese until smooth (2 minutes at medium-high speed). Add flour, vanilla, lemon juice, and a pinch of salt. Beat it all until combined.

Add the large eggs one at a time, mixing well after each egg. Once you've fully mixed in the second one, stop beating.

Gently pour in the cooled yet liquid chocolate, mixing it at low speed until it's JUST combined.

Pour half of the filling onto your crust. Drizzle half of our raspberry sauce all over it, then slap on the rest of the cheesecake filling. Pour on the rest of the sauce and create cool swirls with a knife or toothpick.

Bake them for 32 to 36 minutes. When ready, the cheesecake on top should look set, and its edges just start to turn a golden brown.

Let them rest on a wire rack at room temperature for about 45 minutes, then refrigerate for 3 hours to a day. If it is longer than 3 hours, cover it loosely with foil!

Use the parchment paper overhang to lift the whole thing off the pan. Cut it into squares, and clean the knife after each cut. Enjoy!