Prepare a 9-inch springform pan by lightly greasing the edges with cooking spray and lining the bottom with parchment paper.

Grind the Oreos into a fine crumb using a food processor or blender. Mix the melted butter with the cookie crumbs until well combined. Press the mixture into the bottom of the prepared pan and refrigerate while preparing the filling.

In a small saucepan, combine the blackberries, water, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens to jam-like consistency. Remove from heat and cool completely.

Melt the white chocolate with 4 tablespoons of heavy cream in the microwave on 50% power in 30-second increments, stirring until smooth. Set aside to cool slightly.

In a chilled bowl, whip 1 cup of heavy cream until soft peaks form. Add powdered sugar and whip until stiff peaks form. Set aside.

In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar, lemon curd, and lemon zest, mixing well. Then mix in the melted white chocolate until fully incorporated.

Gently fold the whipped cream into the cream cheese mixture until combined. Pour half into the prepared crust, then spoon half of the blackberry sauce and swirl. Repeat the layers and swirls.

Refrigerate the assembled cheesecake for at least 4 hours or until set. Decorate the top with lemon slices and blackberries before serving.