1. Prepare the crust

Finely crush the cookies.

Mix with melted butter, sugar and salt until evenly coated.

Press firmly into a lightly greased 9×13-inch baking dish using the bottom of a measuring cup.

Refrigerate for 20–30 minutes.

2. Make the raspberry filling

Combine raspberries, sugar and lemon juice in a saucepan.

Cook over medium heat.

Mix cornstarch with cold water.

Pour into the berries.

Cook 3–5 minutes until thick.

Transfer to a bowl.

Cool completely.

3. Melt the white chocolate

Microwave at 50% power in 20-second intervals.

Stir between each interval.

Cool for 10–15 minutes before using.

4. Prepare the cheesecake filling

Beat softened cream cheese for 3 minutes.

Add powdered sugar.

Mix until smooth.

Pour in cooled white chocolate.

Add vanilla.

Fold in whipped topping using a silicone spatula.

5. Assemble

Spread half of the cheesecake filling.

Add the cooled raspberry layer.

Spread remaining cheesecake filling.

Top with whipped topping.

Smooth with an offset spatula.

6. Chill

Cover tightly.

Refrigerate at least 6 hours.

For best slices, refrigerate overnight.

7. Decorate

Before serving, garnish with

• white chocolate curls
• fresh raspberries
• freeze-dried raspberry crumbs
• mint leaves

Slice with a warm knife.

Serve cold.