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. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.

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 that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.

Reduce the heat to low and add the chopped chocolate and espresso powder into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.

In the bowl of a food processor, pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs and egg yolks, one at a time, beating until just combined.

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

Finally, fold in the melted chocolate. The batter will get very thick at this point! 

Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times, to ensure the batter is evenly blended.

Pour half of filling over the partially baked crust. Add raspberries in a single layer. Then pour remaining batter on top, making sure all raspberries are covered by the batter. 

Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.

Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.

Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking.

Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing. 

Add chopped chocolate to a medium bowl and set aside.

In a small saucepan over medium-heat, bring the cream to a rolling boil then immediately remove from heat. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy.

Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.

Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.

To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.

Top each slice of cheesecake with a drizzle of chocolate sauce, a few raspberries, and a light dusting of cocoa powder. If you're presenting the cheesecake whole, you can drizzle the chocolate sauce over the entire cheesecake, then top with raspberries, and cocoa. 

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