Preheat the oven to 350 degrees.
In a large mixing bowl or electric mixer, cream together the butter and sugar until light and fluffy. Add the flour, oats, salt, and baking soda. Mix until combined. The mixture should be a little crumbly.
Pat ¾ of the oatmeal cookie mixture into a 12 by 17" baking pan. (Set the remaining cookie dough aside) Cook in a preheated oven for 8 minutes.
While the cookie mixture is baking, melt the white chocolate chips in the microwave.
To melt the chocolate chips, add the white chocolate to a microwave safe bowl and cook for 1 minute on 50% power. Stir, cook for an additional 30 seconds at a time on 50% power until the white chocolate is melted. Add the room temperature cream cheese to the white chocolate and cook again at 50% power until soft and you can easily stir them together.
When the cookie bars have cooked 8 minutes, take them out of the oven and spread the cream cheese mixture on the cookie bars.
In another microwave safe bowl, add the raspberry jam. Cook in the microwave for 1 minute or until it's easy to stir.
Spread the jam on the cream cheese mixture.
Sprinkle the 1 cup of white chocolate chips on the jam. Sprinkle the remaining cookie dough on the white chocolate chips.
Bake for an additional 20-22 minutes or until the edges are barely golden brown.
Let the cookie bars cool for about an hour or until room temperature. Cut into 24 bars and serve, enjoy!