Mix 1 teaspoon water with 1 teaspoon cornstarch in a small bowl and set aside. Combine raspberries, granulated sugar, and remaining water in a saucepan over medium heat. Stir until simmering, add cornstarch mixture, simmer for 3 minutes, then press through a fine mesh strainer to cool.

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

Pulse 22 Oreos in a food processor until fine crumbs, then mix with melted butter. Press mixture into the bottom of the prepared pan and bake for 8 minutes.

Melt white chocolate in a double boiler or microwave. In a mixer, beat cream cheese and sugar until smooth, then add flour, lemon juice, vanilla, and salt.

Add eggs one at a time, then incorporate the melted white chocolate, beating until just combined.

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

Bake for 32-36 minutes until set, cool for 45 minutes at room temperature, then chill for at least 3 hours.

Lift bars out of the pan using parchment and cut into squares.

Store leftover bars in the refrigerator for up to 1 week.