White Chocolate Raspberry Cheesecake Bars

Ingredients

• 1 cup fresh or frozen raspberries (for the raspberry swirl)
• 3 tbsp (38g) granulated sugar (for the raspberry swirl)
• 1/2 tsp lemon juice (for the raspberry swirl)
• 1 tsp cornstarch (for the raspberry swirl)
• 1 tsp water (for the raspberry swirl)
• 24 oreos, finely crushed (for the crust)
• 1/4 cup (57g) unsalted butter, melted (for the crust)
• 16 oz (454g) cream cheese, softened (block-style, not spreadable) (for the filling)
• 1/2 cup (100g) granulated sugar (for the filling)
• 1/4 cup (60g) sour cream, room temp (for the filling)
• 1 tsp vanilla extract (for the filling)
• 1 tbsp all-purpose flour (for the filling)
• 5 oz (142g) white chocolate, melted & slightly cooled (for the filling)
• 1 egg, room temp (for the filling)

Instructions

1. Cook raspberries, sugar, and lemon juice in a saucepan over medium heat. Mash the berries as they soften until mixture is juicy and just simmering.
2. In a small bowl, mix cornstarch and water together, then stir it into the raspberry mixture.
3. Cook for ~1-2 minutes, until it thickens.
4. Remove from heat.
5. Strain through a fine mesh sieve to remove the seeds (optional but recommended for a smoother swirl).
6. Cover directly with plastic wrap and cool completely before using.
7. Preheat the oven to 325°F (163°C).
8. To make the crust, crush 24 oreos with a food processor or by hand and mix with melted butter.
9. Press into a parchment lined 8x8 pan and bake for 8-10 minutes. Let it cool.
10. Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and flour.
11. Gently mix in the melted white chocolate (make sure it's not too hot).
12. Add the egg and mix on low speed or by hand until just combined.
13. Spread this filling over the cooled crust.
14. Drop spoonfuls of the raspberry mixture on top then gently swirl with a knife or chopstick.
15. Bake at 325°F (163°C) for 30-40 minutes until the edges are set and the center has just a slight jiggle.
16. Cool for at least 30 minutes at room temp, then chill for 3 hours before slicing.