1Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In small bowl, mix crushed cookies and butter. Press in bottom of pan. Bake 10 minutes. Cool completely, about 20 minutes.
2Reduce oven temperature to 325°F. In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. In small bowl, mix chopped white chocolate and flour; fold into cream cheese mixture. Spread batter over crust.
3Bake 28 to 30 minutes or until edges are set but center still jiggles slightly. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours before serving. Cut into 4 rows by 4 rows. Garnish with raspberries and mint.