1. For the raspberry sauce: Combine everything for the sauce in a saucepan with 1 tbsp water. Cook over a medium heat, stirring, until the raspberries are juicy and soft, stirring frequently, about 5-7 minutes.
2. Transfer to a food processor and blend on high. Pour into a jar and let cool to one side.
3. For the cheesecake: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Line the base of a 23 cm | 9" x 32 cm | 13" baking tray with greaseproof paper.
4. In a clean food processor, pulse together the biscuits, oats, melted butter, brown sugar, and cinnamon until the mixture resembles rough breadcrumbs.
5. Turn it out into the tray, spreading it out evenly and packing it down with the back of a tablespoon. Bake until dry to the touch, about 10-12 minutes. Remove to a wire rack to cool.
6. Melt the white chocolate in a heatproof bowl set over a half-filled saucepan of simmering water; you can also do this step in a microwave, cooking on high in 10-second bursts and stirring in between until melted. Set aside to cool for at least 5 minutes.
7. In a large mixing bowl, beat together the cream cheese and caster sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Add the cornflour, lemon juice, vanilla, and salt, beating to incorporate.
8. Beat in the eggs, one by one, until just incorporated. Fold in the melted white chocolate.
9. Pour the filling on top of the base. Spoon over about two-thirds of the raspberry sauce, gently swirling it into the filling with a toothpick or tip of a paring knife or skewer.
10. Bake until set on top and golden-brown at the edges, about 40-50 minutes. Remove the tray to a wire rack, letting the cheesecake cool for 1 hour. After cooling, cover the tray with clingfilm and chill overnight. Cover and chill the remaining raspberry sauce as well.
11. After cooling, turn out the cheesecake and cut into squares. You can also cut the squares in the tray before lifting them out and serving them with the remaining raspberry sauce.
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