Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the exterior of the pan with multiple layers of heavy-duty aluminum foil. This is important because the pan will be placed in a water bath, so ensure it is securely wrapped from all sides.

In a large bowl, combine the crushed cookie crumbs with melted butter and mix thoroughly.

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. Once done, remove the crust from the oven and set it aside on a cooling rack. Lower the oven temperature to 325°F.

Fill a medium-sized pot one-third of the way with water and bring it to a low simmer over medium heat. Place a heatproof bowl that fits snugly on top of the pot, ensuring it doesn't touch the simmering water.

Once the water is simmering, add the chopped chocolate and espresso powder into the bowl over the pot. Stir occasionally with a silicone spatula until the chocolate is fully melted. Remove the pot from heat but leave the bowl of chocolate over the hot water. Set it aside until ready for use.

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

Slowly add in the heavy cream and vanilla extract, mixing until incorporated, about 20 seconds.

Fold the melted chocolate into the batter. The batter will become quite thick.

Remove the bowl from the food processor and stir the mixture a few times with a rubber spatula to ensure it is evenly blended.

Pour half of the batter over the partially baked crust. Arrange raspberries in a single layer, then pour the remaining batter over the top, ensuring all raspberries are covered.

Place the springform pan into a roasting pan or large baking dish. Add enough hot water to the roasting pan to reach about 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 is set but still slightly jiggly. The cheesecake will firm up as it cools.

Remove the pan from the water bath and place it on a wire rack. Carefully peel off the aluminum foil, and immediately run a knife around the sides of the pan to prevent cracking.

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

Add the chopped chocolate to a medium bowl and set it aside.

In a small saucepan, bring the cream to a rolling boil over medium heat, then remove from the heat immediately. Pour the hot cream over the chocolate pieces and let it sit for 1 minute.

Whisk the mixture until it becomes smooth and glossy.

Add the butter and stir with a spatula until the butter is fully melted. The ganache will become dark and glossy. Set it aside at room temperature until needed.

Pour the ganache over the chilled cheesecake and allow it to set for about 1 hour.

To serve, slice the cheesecake using a thin-bladed sharp knife, wiping the knife clean between cuts.

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

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