Line an 8×8 inch baking pan with parchment paper. Set aside. 

Add the Oreo cookies and melted butter to food processor and process until a sticky mixture has formed.

Press the mixture firmly and evenly against the bottom of the cake pan. 

Refrigerate for 30 minutes.

To make the raspberry sauce, add the raspberries and sugar to a high power blender and blend until smooth. 

Pass the raspberry puree through a fine-mesh colander and discard the seeds. 

Set aside. 

Add the white chocolate to a microwave safe bowl. 

Microwave on high in 30 seconds intervals stirring between each interval, until the chocolate has melted. 

Set aside. 

To make the filling, place the cream cheese, vanilla and sugar in the bowl of a stand mixer fitted with a paddle attachment. 

Mix on medium-low speed until the mixture is creamy. 

Switch to a whisk attachment.

Pour in the heavy cream. 

Beat on medium speed until soft peaks form. 

Add the melted white chocolate and beat to combine or until the mix thickens.

Pour half of the filling over the crust. 

Spoon half of the raspberry sauce over the filling. 

Spoon the remaining filing on top, then smooth and level it.

Drizzle with remaining raspberry sauce.

Using a toothpick or knife, gently swirl the sauce and filling together.

Cover and refrigerate for minimum 6 hours.