Add the Oreo cookies to the bowl of a food processor and pulse until you get fine crumbs.

Add the chocolate cookie crumbs to a medium bowl with the melted butter and salt. Stir to combine. Press the cookie crumbs firmly into the bottom of a 9x13 baking dish. Your crust needs to be tightly packed into the bottom of the baking dish so that it holds together when sliced. Place the baking dish into the freezer to allow the cookie crust to firm up while you prepare the remaining layers.

To make the raspberry layer, add the raspberry gelatin to a medium bowl and whisk in the boiling water until all the gelatin granules have dissolved. Stir in the ice and frozen raspberries. Whisk the mixture for 2-3 minutes or until the ice has melted and the raspberries have been thoroughly mixed in. You may need to take the back of a spoon and crush some of your raspberries if they are still in larger frozen chunks. You may also have to use a slotted spoon to remove any remaining bits of ice in the mixture.

Place the raspberry mixture into the refrigerator for 15 minutes to firm up.

While your raspberry layer is firming up, you will make the cheesecake layer by adding the cream cheese and sifted powdered sugar to a large mixing bowl and mixing on medium speed, using a handheld mixer, for 1-2 minutes or until light and fluffy and no lumps remain. Add the vanilla extract and mix again just until fully incorporated. Set aside.

Add the instant white chocolate pudding and cold whole milk in a separate mixing bowl. Whisk for 3-4 minutes or until soft set.

Add the white chocolate pudding to the cream cheese mixture and fold together until fully combined and the mixture is smooth.

Remove the baking dish with the chocolate cookie crust from the freezer and spread the cream cheese mixture evenly over the chocolate cookie crust.

Spread the thickened raspberry mixture evenly over the cream cheese layer, being careful not to combine the two layers. Note: If your raspberry sauce is still too thin to hold its layer together, you can place the mixture back into the refrigerator for another 10-15 minutes before adding it to the cream cheese layer.

Refrigerate the chocolate raspberry cheesecake delight for 5-6 hours or up to overnight.

When ready to slice and serve, garnish with 12 dollops of extra creamy whipped topping and chocolate bar shavings.