Preheat the oven to 350 degrees and lightly grease a 10" springform pan. Pour the premade oreo crust out of its pin tin into the bottom of the springform pan. Gently pat it down until it evenly covers the bottom of the pan. Place it in the oven and bake the crust for 6 minutes. Remove it from the oven and allow it to cool before filling.

In a heat-proof bowl, microwave 10oz of bittersweet chocolate chips until melted. Make sure to stir frequently and only melt for short amounts of time so the chocolate doesn't seize up or burn.

Add 4 room temperature blocks of cream cheese and 1 1/2 cups of powdered sugar to your mixing bowl fitted with the paddle attachment. Mix on low speed until combined.

Scrape down the sides and then add in the 3 tbsp of cocoa powder - mix on low until combined.

Lastly, pour in the melted bittersweet chocolate and mix thoroughly.

Once all the ingredients are combined, scoop the cheesecake batter into the springform pan. Use two sheets of tinfoil to wrap the bottom of the springform pan to keep any water from getting in. Place the springform pan ontop of a baking sheet. Place the baking sheet/ tin foil-wrapped springform pan in the oven on the middle rack. Carefully fill the baking sheet with water until it's 3/4 of the way full. Close the oven and bake the cheesecake for 60 minutes.

Once the 60 minutes is up, turn the oven off and let the cheesecake sit with the oven door closed for 30 minutes. After 30 minutes, crack the oven door open slightly and allow the cheesecake to cool in the oven for another 45 minutes. After this remove the cheesecake from the oven and let it continue cooling on a cooling rack.

After you have removed the cheesecake from the oven and placed it on the cooling rack, in a small saucepan over medium-low heat add 3/4 cup of heavy whipping cream, 1 pint of fresh raspberries, 6oz of dark chocolate chips, and 1 tbsp of granulated sugar. Keep stirring until the chocolate has melted, the raspberries have broken down, and everything is combined. Remove from the heat and pour over the top of the cheesecake while it is still in the springform pan. Let the cheesecake/ganache cool on the counter for 20-30 minutes and then place it in the fridge.

Let the cheesecake chill in the fridge for 3-4 hrs before serving or overnight. Serve topped with fresh raspberries and enjoy!