Prepare a9-inch springform panby lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.

Grind the cookies into a fine crumb using afood processoror blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

In a microwave-safe bowl, combined the chocolate and 2 tablespoons heavy cream.

Melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Puree 3 ounces of raspberries in a small food processor. Strain through a fine sieve if desired. Set aside. Take the remaining 6 ounces of raspberries and slice in half.

Pour 1 1/4 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Slowly add the powdered sugar and cocoa powder and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed.

Next add the granulated sugar and vanilla extract and continue beating until smooth.

Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.

Finally, slowly fold in the whipped cream until it’s completely smooth.

Pour 1/3 of the batter into the prepared crust and spread evenly.

Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter.

Then layer in a handful of the chopped raspberries and gently push into the batter.

Repeat these steps two more times.

Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.

Prepare a second batch of whipped cream following the same method as described above.

Pipe the whipped cream boarders using a large open or closed star tip.

Garnish with leftover raspberries and chopped chocolate if desired.