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 the 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°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.

Reduce the heat to low and add the chopped chocolate and espresso powder into the bowl. Heat until the chocolate is completely melted.

In the bowl of a food processor, pulse the cream cheese until completely smooth. 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.

Fold in the melted chocolate until evenly mixed.

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

Place the springform pan in a roasting pan and pour enough hot water into the pan to come 1 inch up the sides.

Bake for 1 hour and 10 minutes, until the center is set but still slightly jiggly. Allow to cool completely.

Chill for at least 6 hours before removing from the pan and slicing.

Add chopped chocolate to a bowl and set aside. In a small saucepan, bring the cream to a boil, then pour over the chocolate.

Whisk until smooth, then add in the butter and stir until melted. Set aside until needed.

Pour ganache over cooled cheesecake and let set for about 1 hour.

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

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