• Preheat oven to 325 degrees.
• Mix the crushed cookie crumbs and butter and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
• Melt semi-sweet chocolate and let cool slightly. I melted the chocolate in the microwave by heating in 15 second increments and stirring in between.
• Beat cream cheese, sugar, flour, and vanilla with mixer on low speed until very well blended.
• Add melted chocolate and mix until well combined.
• Add eggs one at a time mixing on low speed just until blended.
• Pour mixture over crust and bake for 55 minutes to 1 hour or just until center is almost set. To prevent cracking, cook the cheesecake in a water bath and handle with care.
• Run a knife around the rim of pan to loosen cake and cool before removing rim.
• Refrigerate for four hours.

Ganache Topping

• Place bittersweet chocolate in a heat-proof bowl and set aside.
• Bring the whipping cream just to a simmer over medium heat. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
• Pour the whipping cream over the chocolate and whisk until nice and smooth.
• Let the ganache cool for about 20 minutes before pouring over the cheesecake.
• Start in the center and let the ganache pool out to the edges of the cheesecake stopping just before it goes over the edge. That is, unless you want it to spill over the edges - also very pretty! Chill the cheesecake until the ganache is set up and firm {20-30 minutes}.
• Time to add the raspberries. Raspberries are totally optional but they really add some brightness that cuts through the intense chocolate of the cheesecake.