Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy-duty aluminum foil.

In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.

Press the mixture into the bottom - and slightly up the sides - of the prepared pan.

Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed. Reduce the oven temperature to 325 degrees (F).

Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl on top of the pot.

Reduce the heat to low and add the chopped chocolate and espresso powder into the bowl. Heat until the chocolate is melted, stirring occasionally. Remove from heat.

In a food processor, pulse the cream cheese until smooth. Add in both sugars and cocoa powder and beat smooth. Add in the eggs and yolks, one at a time, beating until just combined.

Slowly add in the heavy cream and vanilla mix until just combined.

Fold in the melted chocolate until well blended.

Pour half of the filling over the crust. Add raspberries in a single layer. Pour the remaining batter on top.

Place the springform pan in a roasting pan. Pour enough hot water into the roasting pan to come 1-inch up the sides of the springform pan.

Bake the cheesecake for 1 hour and 10 minutes, until the center is set but slightly jiggly.

Remove the cake from the water bath and place on a wire rack. Loosen the foil and run a knife around the pan edges.

Cool completely then transfer to the refrigerator to chill for at least 6 hours before slicing.

Add chopped chocolate to a medium bowl and set aside.

In a small saucepan, bring the cream to a boil then remove from heat. Pour cream on the chocolate and set aside for 1 minute. Whisk until smooth.

Add in the butter and stir until melted. Set aside until needed.

Pour ganache over cooled cheesecake. Let set for about 1 hour.

Slice the cheesecake with a thin-bladed knife, wiping the knife clean between cuts.

Top each slice with chocolate sauce, raspberries, and a dusting of cocoa powder.

Store loosely covered in the refrigerator, for up to 5 days.