Combine the cornstarch and water in a small bowl; set aside. Combine the raspberries and sugar in a small saucepan over medium heat. Stir constantly while breaking up the raspberries as the mixture begins to cook.

Once simmering, add the cornstarch mixture. Continue stirring, and allow mixture to simmer for 3 minutes. Remove pan from heat and press mixture through a fine mesh strainer to remove the seeds. Chill in the refrigerator while you work on the rest of the cheesecake.

Preheat the oven to 325ºF and spray a 10-inch springform pan with nonstick cooking spray.

Crush the Oreos in a food processor until finely ground. Add the melted butter and mix until all the crumbs are moistened. Press firmly into the bottom of the springform pan. Bake for 10-13 minutes. Remove from the oven, and reduce oven temperature to 275ºF.

Place the white chocolate in a small bowl and heat in the microwave for one minute. Remove, stir, then microwave another 20-30 seconds until smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the sour cream, eggs, vanilla, and salt and beat just until combined. Add the melted white chocolate and stir until smooth.

Pour cheesecake batter into the cooled crust, smoothing out the top. Drop teaspoonfuls of the raspberry sauce on top, then use a skewer or toothpick to swirl throughout the batter. Bake for about 2 hours or until the sides of the cake are set (about 2 inches in) and the center still wiggles.

Once done, turn the oven off and keep the oven door open a few inches. Allow cheesecake to sit in the oven for 1 hour before transferring to a wire rack to cool completely. Refrigerate for at least 8 hours (I like to chill it overnight) or until completely chilled.

Once chilled, decorate cheesecake with whipped cream and fresh raspberries. Slice, serve, and enjoy!