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

Grind the Oreos into fine crumbs in a food processor. Mix with melted butter until well combined.

Press the crumb mixture into the bottom of the prepared pan and refrigerate while preparing the filling.

In a saucepan, combine blackberries with water. Dissolve cornstarch in a little water and add to the berries. Cook over medium heat, stirring, until thickened. Cool completely.

Melt white chocolate and 4 tablespoons of heavy cream in microwave in 30-second bursts, stirring each time until smooth.

Whip 0.75 cup heavy cream with 3 tablespoons powdered sugar until soft peaks form. Set aside.

Beat cream cheese until smooth. Mix in granulated sugar, lemon curd, and lemon zest. Incorporate melted white chocolate and stir until combined.

Fold whipped cream into the cream cheese mixture until fully combined.

Pour a layer of cheesecake filling into the crust, swirl with blackberry sauce, and repeat layers. Smooth the top and refrigerate for at least 4 hours or until set.

Garnish the cheesecake with lemon slices and blackberries before serving.