Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in. Mix crushed Oreo cookies with melted unsalted butter and press into the bottom of the pan. Bake for 10 minutes.

Melt semi-sweet chocolate and espresso powder in a heatproof bowl set over simmering water. Cool slightly. Blend cream cheese until creamy, add granulated and light brown sugars, then mix in cocoa powder and eggs one at a time until smooth.

Gently fold heavy cream and vanilla extract into the cream cheese mixture. Pour in the melted chocolate and mix until fully integrated.

Pour half of the cheesecake filling over the crust, layer fresh raspberries on top, then pour the remaining filling and smooth the surface.

Prepare a water bath and bake at 325°F (163°C) for about 70 minutes, avoiding overbaking to keep it creamy.

Cool the cheesecake for at least an hour, then refrigerate for at least 6 hours, or overnight.

To make the ganache, heat heavy cream until it boils. Pour over chopped chocolate, let sit, then stir in butter until smooth. Allow to cool.

Remove the cheesecake from the springform pan and pour ganache over it. Garnish with raspberries and chocolate sauce before serving.