Grease an 8 or 9-inch springform pan, set aside. Preheat oven to 350F/180C. In a small bowl combine Lemon Oreos and melted butter. Press into bottom and slightly up sides of the prepared pan. Place in fridge while you make the cheesecake.

In a food processor, blend raspberries and sugar until the mixture is in liquid form. Pour mixture through a strainer to get rid of all seeds, set aside.

In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium. Now on low speed add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, lemon zest, and lemon juice mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps.

Pour batter into prepared pan, place dollops of raspberry puree and use a knife to swirl the dollops into the cheesecake batter. Place the springform pan in a 10-inch cake pan- place cake pan in a roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan.

Bake for 60-70 minutes, until the middle of the cheesecake, should jiggle just a little bit. Turn oven off and let cool in the oven for 1 hour. Wrap the cheesecake with plastic wrap and let sit in the fridge overnight.

The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, cleaning your knife for each slice for clean slices.

When ready to serve Cheesecake, chill your bowl and whisk attachment in the freezer for 5 minutes. Whisk heavy cream for 1 minute, add powdered sugar and milk powder. Whisk until stiff peaks form.

Using a pastry bag and any tip you like, pipe the whipped cream around the edges of the cake. Top with fresh raspberries. Store in the fridge.