Prepare the Chocolate Cookie Crust

Preheat oven to 325°F (165°C)

Wrap the outside of the springform pan with two layers of foil

Mix crust ingredients, press into the pan, bake for 10 minutes, and cool

Make the Raspberry Swirl

Cook raspberries, sugar, and lemon juice for 5-7 minutes

Add cornstarch slurry, cook 2 more minutes

Strain through a sieve, discard seeds, cool

Prepare the Dark Chocolate Cheesecake Filling

Lower oven to 300°F (150°C)

Beat cream cheese until smooth, then add sugar

Add eggs one at a time, mix gently

Pour in melted chocolate, heavy cream, vanilla, espresso powder

Assemble and Bake

Pour half of the cheesecake batter over the crust

Spoon in 1/3 of the raspberry mixture, swirl

Add remaining batter, spoon in more raspberry mixture, swirl

Place the pan in a water bath, bake 60-70 minutes

Let cool in oven 1 hour, then refrigerate 6+ hours

Optional Ganache Topping

Heat cream, pour over chopped chocolate, stir until smooth

Cool for 10 minutes, pour over cheesecake, garnish with raspberries & mint