1-Prepare the Crust: Preheat the oven to 350°F and grease a 9-inch springform pan, then wrap it in heavy-duty aluminum foil. Combine the crushed chocolate sandwich cookie crumbs with the melted unsalted butter and press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, let it cool, and reduce the oven temperature to 325°F.

2-Mix and Bake the Cheesecake: Set up a double boiler to melt the coarsely chopped semi-sweet chocolate with the espresso powder; let it cool slightly. In a bowl, beat the cream cheese until smooth, then mix in the granulated sugar, light brown sugar, and Dutch-process cocoa powder until fully combined. Add the eggs and egg yolks one at a time, beating after each, followed by the heavy cream and vanilla extract.

Fold in the melted chocolate mixture to create a thick batter. Pour half into the crust, scatter the fresh raspberries evenly, and cover with the rest. Place the pan in a larger baking pan with hot water up to 1 inch on the sides, then bake for 1 hour and 10 minutes until the center is set but slightly jiggly.

3-Add the Ganache and Finish: After baking, remove the pan, loosen the foil, run a knife around the edges, and cool completely before refrigerating for at least 6 hours. For the ganache, place finely chopped semi-sweet chocolate in a bowl, pour boiling heavy cream over it, wait 1 minute, then whisk until smooth and stir in the cubed unsalted butter. Pour over the chilled cheesecake and let it set for 1 hour.

To serve, slice with a clean thin-bladed knife, wiping between cuts, and top with extras like chocolate sauce or more raspberries.