Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in heavy-duty aluminum foil.

In a large bowl, combine crushed cookie crumbs and melted butter. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes and then set aside to cool. Reduce oven temperature to 325°F.

In a medium pot, bring water to a low simmer. Place a heatproof bowl over the pot, add chopped chocolate and espresso powder, and heat until melted. Set aside to cool slightly.

In a food processor, pulse cream cheese until smooth. Add granulated sugar, brown sugar, and cocoa powder; beat until smooth. Add eggs and yolks one at a time, mixing well after each.

Slowly add heavy cream and vanilla, mixing until just combined. Fold in the melted chocolate until evenly blended.

Pour half of the filling over the crust. Scatter fresh raspberries in a single layer, then add remaining batter on top.

Place the springform pan in a large baking pan. Pour hot water into the baking pan until it reaches 1 inch up the sides of the springform pan. Bake for 1 hour and 10 minutes, or until center is set but slightly jiggly.

Remove from the water bath and cool on a wire rack. Once cooled completely, refrigerate for at least 6 hours before serving.

For the ganache, add chopped chocolate to a medium bowl. In a small saucepan, bring heavy cream to a boil, then pour over chocolate and let sit for 1 minute. Stir until smooth and glossy; add butter and mix until melted.

Pour ganache over cooled cheesecake and let set for about 1 hour.

Serve with chocolate sauce, fresh raspberries, and a dusting of cocoa powder if desired.