In a medium saucepan, add the sugar, cornstarch, zest, lemon juice, and raspberries. Using a spatula, stir and gently press the raspberries against the bottom and sides of the pan to help release the juices.

Place over medium heat and allow the sauce to come up to a boil. Once the mixture is up to a boil, let boil for 3 minutes, stirring continuously until slightly thickened.

Place the mixture in a mini food chopper, food processor, or blender to puree the skins into the sauce. The seeds won't blend up.

Place a strainer over a medium bowl and pour the raspberry sauce into the strainer. Press the sauce through the strainer until only the seeds remain in the strainer. Scrape the seeds into the garbage.

Cover the sauce with plastic wrap and place in the fridge to chill if you're making this ahead of time or at room temperature if you're making the cheesecake next.

Preheat the oven to 325 degrees F. Grease the sides of a 9-inch springform pan with nonstick baking spray and line the sides of the pan with a 3-inch wide parchment paper strip.

Wash out the food chopper/processor/blender and dry.

Add the Oreos with the filling in the food chopper and pulse until just fine crumbs are left.

Add the Oreo crumbs and melted butter into a medium bowl and stir until well combined.

Pour the crust mixture into the prepared springform pan and gently press the crumbs evenly into the bottom of the springform pan.

Place in the fridge to set up while you work on the cheesecake.

To a large mixing bowl, add the cream cheese and beat with a hand mixer on medium speed until smooth.

Add in the sugar, flour, and lemon zest. Mix until well blended. Scrape down the sides of the bowl.

Add in the lemon juice, vanilla extract, sour cream, and heavy cream. Beat just until everything is combined. Scrape down the sides and bottom of the bowl.

Add in the eggs, one at a time, and beat each egg just until combined. Scrape down the sides and bottom of the bowl before adding the next. Once all of the eggs are combined, scrape down the sides of the bowl and stir in any egg remnants.

Pour half of the cheesecake batter on top of the graham cracker crust.

Place the raspberry sauce in a disposable piping bag or sandwich bag or just use a spoon and drizzle half of the raspberry sauce on top of the cheesecake batter.

Spoon or slowly drizzle the remaining cheesecake batter on top. Try to cover as much of the raspberry sauce that's in the middle as possible.

Drizzle or spoon the remaining raspberry sauce on top of the cheesecake batter.

Using a skewer or butter knife, swirl the raspberry sauce into the cheesecake batter. Try not to dig up the crust while swirling the cheesecake.

Give the cheesecake a couple of gentle taps on the counter to help remove any air bubbles that have formed.

Place the springform pan inside a slightly larger pan to protect the cheesecake from water leaking through the bottom Alternatively, tightly wrap the outside of the springform pan with 2 layers of heavy-duty aluminum foil.

Place the nested pans or the foil-wrapped springform pan inside a large roasting pan. Pour about 1 inch of hot water into the roasting pan being careful not to splash water onto the cheesecake batter.

Place the pans in the preheated oven and bake for about 1 hour 40 minutes to 1 hour 50 minutes or until done. To test the recipe, gently jiggle the pan. The edges of the cheesecake shouldn’t move and the center would just slightly jiggle like set up jello.

Turn off the oven and open prop the door slightly open. Let the cheesecake cool in the oven for about an hour. Remove from the oven and if it’s not cooled to room temperature, let it continue to cool on the counter until it reaches room temperature.

Cover the cooled cheesecake and place it in the fridge overnight or for 8 hours until it’s set up and chilled.