Preheat the oven to 350F. Line a 9x9 pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled.
In a small bowl combine the crushed oreos and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
Firmly press the crumbs in the bottom of the pan.
Bake the crust for 10 minutes. Remove the pan from the oven and allow to cool completely.
Turn the oven down to 325F.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
Add the heavy cream and vanilla. Mix until fully combined.
Gently pour the cheesecake filling into the crust.
Add the raspberries and sugar in a blender or food processor. Blend until smooth.
Spoon about 1 tablespoon scoops of the raspberry puree all over the surface of the cheesecake. Use a knife to swirl the puree into the cheesecake.
Bake the cheesecake bars for 30-40 minutes or until only the center is slightly jiggly. Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
Transfer cheesecake to the fridge until chilled.
When cheesecake is fully chilled remove from the fridge and cut into 16 equal sized
It’s important to have your ingredients at room temperature or your cheesecake bars won’t be smooth. Cold cream cheese, especially, will make your filling lumpy.
Be sure to use full-fat cream cheese. Also, do not use the spreadable cream cheese in a tub, be sure to use blocks of cream cheese.
The mixture of the Oreo crust should be the texture of wet sand before pressing down into the pan.
Be careful not to overbeat your cheesecake filling. Adding too much air into the batter can make the cheesecakes deflate during or after baking which will cause cracks.