Preheat your oven to 350°F (175°C). In a food processor, pulse the chocolate cookies into fine crumbs. Combine with melted butter and press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let cool slightly.

In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer until smooth, about 2-3 minutes. Gradually add eggs, mixing well after each. Mix in sour cream and vanilla extract until fully integrated.

Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Cool slightly before adding to the cream cheese mixture. Gently fold in the melted chocolate and swirl in raspberry jam.

Pour the filling over the cooled crust and bake at 325°F (160°C) for 60-70 minutes until edges are set, and the center has a slight wobble.

Turn off the oven and crack the door open. Cool in the oven for about 1 hour, then transfer to the refrigerator to chill for at least 4 hours.

For ganache, heat heavy cream in a saucepan until simmering. Pour over chopped chocolate, let sit for a minute, then stir until smooth. Drizzle over the cooled cheesecake before serving.

Top with fresh raspberries before serving. Use a warm, damp knife to slice for clean cuts.