Preheat the oven to 350°F (175°C).

Grease a 9-inch springform pan and wrap the outside with several layers of heavy-duty aluminum foil to prepare it for a water bath.

In a large bowl, combine the crushed Oreo cookie crumbs with the melted butter until evenly moistened.

Firmly press the mixture into the bottom and slightly up the sides of the prepared pan.

Bake for 10 minutes.

Remove the crust from the oven and let it cool while reducing the oven temperature to 325°F (163°C).

Melt the chopped chocolate and espresso powder using a double boiler, stirring until smooth. Set aside to cool slightly.

In a large mixing bowl or food processor, beat the softened cream cheese until completely smooth.

Add the granulated sugar, brown sugar, and cocoa powder. Mix until creamy.

Beat in the eggs and egg yolks one at a time, mixing just until combined after each addition.

Add the heavy cream and vanilla extract and mix until smooth.

Fold the melted chocolate into the batter using a rubber spatula until fully incorporated.

Pour half of the cheesecake batter over the cooled Oreo crust.

Arrange the fresh raspberries evenly over the batter.

Cover the raspberries with the remaining cheesecake batter, smoothing the top.

Place the springform pan inside a large roasting pan.

Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.

Bake for 70 minutes, or until the edges are set and the center still has a slight wobble.

Remove the cheesecake from the water bath and place it on a cooling rack.

Run a thin knife around the inside edge of the pan to help prevent cracking.

Cool completely, then refrigerate for at least 6 hours, preferably overnight.

Place the chopped chocolate into a heatproof bowl.

Heat the heavy cream until it just begins to boil.

Pour the hot cream over the chocolate and let it sit for one minute.

Whisk until smooth and glossy.

Stir in the butter until fully melted.

Let the ganache cool slightly before pouring it evenly over the chilled cheesecake.

Refrigerate for another hour until the ganache is set.

Drizzle chocolate sauce over the cheesecake.

Decorate with fresh raspberries.

Dust lightly with cocoa powder before slicing and serving