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 pan.

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

In the bowl of a food processor, pulse the cream cheese until smooth, around 2 minutes. Add in both sugars and cocoa powder, beat smooth. Add the eggs and yolks, one at a time, beating until just combined.

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

Fold in the melted chocolate. Stir several times to ensure the batter is evenly blended.

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

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

Bake in the water bath for 1 hour and 10 minutes, until center is set but still slightly jiggly. Cool completely, then refrigerate for at least 6 hours before 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 remove from heat. Pour cream on top of chocolate, set aside for 1 minute. Whisk until smooth.

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

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

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

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

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