Add the OREO cookies to a food processor and grind into fine crumbs. Add the melted butter and process again until fully combined.

Press the crust mixture over the bottom of a 9-inch spring form pan.

Bake for 8-10 minutes at 350. Remove and allow to cool while preparing the filling.

Break the white chocolate bar into pieces and add to a microwave safe bowl. Melt in the microwave at 50% power for one minute. Remove and stir. Continue to microwave at 50% power in 30 second intervals, stirring in between. It took about 2 minutes for my chocolate to melt.

In a large bowl or the bowl of a stand mixer, beat the softened cream cheese at medium speed until smooth. Then add the sugar, vanilla, and salt to the cream cheese mixture. Beat again.

Beat the eggs in one at a time, then stir in the melted white chocolate into the cheesecake mixture at low speed.

Prepare the springform pan by covering in three layers of foil. (See picture)

Spread the cheesecake batter in the springform pan evenly and place the cheesecake pan in a large roasting pan or skillet to prepare for a water bath. Add 1-2 cups of HOT water to the roasting pan or skillet.

Bake at 300 degrees for 60-70 minutes. After baking, prop open the oven door and allow the cheesecake to cool inside the over for one hour. Remove from the oven and let the cheesecake cool on a wire rack.

When the cheesecake is at room temperature, cover with plastic wrap and refrigerate for at least 8 hours, preferably over night.

After refrigerating, slide a knife around the upper edge of the cake to detach it from the pan. Carefully remove the sides of the springform pan, then cut and serve.

Add the raspberries, sugar, and lemon juice to a saucepan and heat over medium high heat, stirring often.

When the mixture begins to boil, reduce heat and simmer for 15-20 minutes, stirring occasionally to break up the berries.

Once the sauce begins to thicken, remove from heat and allow to cool to room temperature before topping the cheesecake.