Step 1: Prepare the Crust
1️⃣ Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, and wrap the outside of the pan with multiple layers of heavy-duty aluminum foil. Ensure the pan is tightly wrapped for the water bath later on.
2️⃣ In a large bowl, combine the crushed Oreo cookie crumbs and melted butter, mixing until well combined.
3️⃣ Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
4️⃣ Bake the crust for 10 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F (160°C).
Step 2: Make the Cheesecake Filling
5️⃣ Melt the chocolate: Place the semi-sweet chocolate and espresso powder in a heatproof bowl and melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool.
6️⃣ In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar together until smooth and creamy.
7️⃣ Add the cocoa powder and mix until combined.
8️⃣ Add the eggs and egg yolks one at a time, beating well after each addition.
9️⃣ Pour in the heavy cream and vanilla extract, mixing just until combined.
🔟 Gently fold in the melted chocolate and fresh raspberries.
Step 3: Assemble and Bake
1️⃣1️⃣ Pour the cheesecake filling over the cooled crust.
1️⃣2️⃣ Place the springform pan in a large roasting pan, and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this is the water bath).
1️⃣3️⃣ Bake at 325°F for 1 hour and 20 minutes, or until the center is slightly jiggly. Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool inside for 1 hour.
1️⃣4️⃣ Afterward, remove the cheesecake from the oven, and refrigerate for at least 6 hours (or overnight).
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