Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in 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 the preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack. 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 that fits on top snugly over the pot.

Reduce heat to low and add chopped chocolate and espresso powder to the bowl. Heat until melted, stirring occasionally. Remove pot from heat, leaving the bowl over the hot water. Set aside.

Pulse cream cheese in a food processor until smooth, about 2 minutes. Add sugars and cocoa powder, beat smooth. Add eggs and yolks, one at a time.

Slowly add in heavy cream and vanilla, mix until just combined, about 20 seconds.

Fold in melted chocolate until thick and well combined.

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

Place the springform pan in a roasting pan and pour hot water into the roasting pan until it comes 1-inch up sides of the springform pan.

Bake for 1 hour and 10 minutes, until the center is set but jiggly. Cool, then refrigerate for at least 6 hours before slicing.

Add chopped chocolate to a medium bowl and set aside.

In a small saucepan, bring cream to a boil, then remove from heat. Pour cream over chocolate and let sit for 1 minute.

Whisk to incorporate until smooth. Stir in butter until melted. Set aside until needed.

Pour ganache over cooled cheesecake and let sit until set, about 1 hour.

Slice cheesecake with a thin-bladed knife, wiping clean between cuts. Top with chocolate sauce, raspberries, and cocoa powder.

Store in refrigerator loosely covered for up to 5 days.