Preheat oven to 325° F.

Spray a small casserole or ovenproof dish (around 5" x 7") with non-stick spray and line the bottom of the dish with non-stick paper, then also spray that.

In a heatproof dish melt butter in the microwave in small increments, around 20-30 seconds, until melted. Add Oreo crumbs and mix well. Press crumbs mixture (very) firmly into the bottom of the ovenproof dish to create an even layer. Bake for 7-10 minutes and remove from oven. Set aside to cool slightly. Place raspberries in the dish on top of the Oreo base.

In a small saucepan, add whipping creme and vanilla. Heat over medium-low heat until just simmering (do not let boil). Set aside to cool slightly.

In a medium bowl whisk together egg yolks and 1/4 cup of sugar until yolks become pale and sugar is blended in. While whisking the egg/sugar mixture, very slowly pour in the vanilla crème mixture. Pour mixture over raspberries in ovenproof dish.

Bake for 50-60 minutes or until crème brûlée is just set and trembling a bit in the middle (like jello).

Refrigerate for at least 4 hours or up to 2 days.

Remove from fridge and sprinkle with remaining 1 tbsp sugar. In a well ventilated area and using extreme caution, melt the sugar on top of the crème brûlée with a torch.

Return to fridge for 5-10 minutes.

Run a clean butter knife around the outside of the crème brûlée and very carefully remove from the dish. Place on a cutting board and using a clean sharp knife, cut the bars into desired sizes.