• Preheat the oven to 325F degrees.
• Wrap the outside of a 9-inch springform pan in aluminum foil at least 3-4 times. Alternate the direction of the way you wrap to ensure that the sides and all seams are covered.

Cookie Crust

• Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs. Or place in a freezer bag and crush with a rolling pin.
• Mix the crumbs with the melted butter.
• Press the mixture into the bottom of the springform pan, creating a slight lip around the edge.
• Bake in the preheated oven for 10 minutes. Then remove from the oven (keeping the pan wrapped in foil) and keep the oven turned on.

Cheesecake Filling

• Chop the chocolate into very small pieces and place in a large heatproof bowl. Microwave on medium power (not standard or high power) for 45 second intervals, removing the bowl from the microwave and giving it a stir in between each, until smooth. Or melt in a double boiler.
• In a very large bowl, beat the cream cheese until soft smooth. Beat in the sugar.
• With the mixer on low speed, beat in the melted chocolate and cocoa powder. Turn off the mixer and scrape down the sides of the bowl as necessary.
• Mix in the sour cream.
• Whisk the eggs together in a small bowl, then beat them into the cheesecake batter with the mixer on low speed. Atop mixing as soon as they're incorporated.

Baking, Cooling & Chilling the Cheesecake

• Place the springform pan wrapped in aluminum foil in the middle of a large roasting pan.
• Pour the cheesecake batter on top of the crust and smooth the top.
• Pour about ½ - 1 inch (1-2 cm) of water into the roasting pan.
• Place the roasting pan (with cheesecake inside) in the oven and bake for 55-70 minutes, or until the top looks just set and if you give the pan a gentle nudge the cheesecake has a slight wobble - similar to a plate of jello.
• Turn off the oven, open the oven door and cool the cheesecake in the oven for 30 minutes. Then remove the roasting pan from the oven and cool the cheesecake (in the roasting pan) until it reaches room temperature.
• Once room temperature, remove the springform pan from the roasting pan, cover with aluminum foil, and place in the fridge to chill for at least 6 hours or overnight.

Chocolate Ganache

• Chop the chocolate into very small pieces and place in a heatproof bowl.
• Heat the cream until almost boiling and pour over the chopped chocolate. Let it sit for about 2-5 minutes, then whisk until smooth. Whisk in the corn syrup.
• Remove the cheesecake from the fridge, gently trace around the edge of the pan with a thin, sharp knife. Unclamp the outer ring of the springform pan. If there's any condensation on top of the cheesecake, blot it with a paper towel.
• Pour the chocolate ganache over the cheesecake, letting it drip over the edges. Optionally, sprinkle a few chocolate shavings on top and/or decorate with raspberries.
• Place the cheesecake back in the fridge for 30 minutes for the ganache to firm up.
• To serve cut the cheesecake into slices using a sharp, thin, non-serrated knife (do not use a table knife).