Heat oven to 325F and press the cookie crust into a springform pan.

Beat cream cheese and sugar until smooth, then blend in the melted chocolate.

Add the eggs one at a time until the batter is glossy.

Pour over the crust, then dollop raspberry preserves on top and swirl with a knife.

Bake 60-65 minutes until set, then cool in the oven with the door cracked.

Chill at least 6 hours and crown with fresh raspberries before serving.