Make the raspberry sauce: Whisk together the ¼ cup of sugar, the tablespoon of lemon juice and the teaspoon of corn starch in a small saucepan. Add in the raspberries and place the pan over medium-low heat. Let it come to a boil and then turn down the heat so that it simmers for 5 minutes, stirring constantly. Take the pan off the heat and strain the raspberry sauce through a fine-mesh sieve.

Make the Oreo crust: Add the Oreos to a food processor and crush them until they form uniform tiny crumbs. Add in the melted butter and plus the food processor a couple of times until the butter and crumbs are mixed.

Melt the white chocolate: Add the white chocolate morsels and wh4 tablespoons of whipping cream to a microwave-safe bowl. Then heat the chocolate in the microwave in 30-second intervals, stirring in between each interval until the chocolate is completely melted.

Make the cheesecake filling: Beat the cream cheese until it is smooth in either a stand mixer or a large mixing bowl. Then add in the powdered sugar, vanilla extract, and melted white chocolate. Incorporate all of these ingredients together. Then in a separate bowl beat the heavy whipping cream until stiff peaks form. Add this whipped cream to the cream cheese white chocolate mixture and gently fold it in with a spatula.

Chill the cheesecake in your fridge for at least 4 hours or overnight.

Slice up the white chocolate raspberry cheesecake and enjoy!