Preheat oven to 350°F (180°C). Grease an 8 or 9-inch springform pan.

In a small bowl, mix the crushed Oreos with melted butter. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.

Place the crust in the fridge while you prepare the cheesecake filling.

Blend raspberries and sugar in a food processor until smooth.

Strain the mixture through a fine mesh sieve to remove seeds. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 3 minutes until smooth.

Reduce speed to low and add granulated sugar, beating for another 3 minutes.

Mix in heavy cream, sour cream, lemon zest, and lemon juice until fully combined.

Add eggs one at a time, mixing just until incorporated. The batter should be creamy and smooth.

Pour the cheesecake batter into the prepared crust.

Drop small dollops of raspberry puree over the batter and swirl using a knife.

Water Bath Method: Place the springform pan inside a 10-inch cake pan, then place the cake pan inside a roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. (This prevents water from seeping into the cheesecake.)

Bake for 60-70 minutes. The center should jiggle slightly when done.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove from the roasting pan, wrap with plastic wrap, and refrigerate overnight.

Chill the mixing bowl and whisk attachment in the freezer for 5 minutes.

Beat the heavy cream for 1 minute, then add powdered sugar and dry milk powder. Continue whisking until stiff peaks form.

Pipe the whipped cream around the edges of the cheesecake.

Top with fresh raspberries.

Slice with a hot, clean knife for perfect slices, wiping the knife between cuts.