Prepare the Crust: Preheat oven to 325°F (163°C). Mix crushed Oreos with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Raspberry Swirl: In a small saucepan over medium heat, combine raspberries and sugar. Cook until raspberries break down and the mixture thickens (about 5 minutes). Strain through a sieve to remove seeds, then set aside to cool.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add heavy cream, sour cream (or Greek yogurt), lemon zest, and lemon juice. Mix until combined. Add eggs one at a time, mixing just until incorporated.
Assemble: Pour the cheesecake batter over the cooled crust. Spoon the raspberry sauce over the batter and swirl with a toothpick or knife for a marbled effect.
Bake: Place the springform pan in a larger pan and fill with hot water (water bath method). Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
Cool & Chill: Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. Then, refrigerate for at least 4 hours, preferably overnight.
Whipped Cream Topping: Beat heavy cream, powdered sugar, and dry milk powder until stiff peaks form. Pipe or spread over the chilled cheesecake before serving.
