Directions:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine chocolate cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream and melted dark chocolate, and mix until fully combined.
Add eggs one at a time, beating well after each addition.
Spoon raspberry preserves over the crust, then pour the cream cheese mixture over the raspberry preserves layer.
Bake for 55-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the dark chocolate chunks. Let sit for 2 minutes, then stir until smooth and glossy.
Spread the chocolate ganache over the chilled cheesecake.
Before serving, top with fresh raspberries and a sprinkle of gold edible glitter if desired.