Decadent Chocolate Cheesecake with Raspberries

This looks AMAZING!! I'm adding this one to my 'to try' stack. I love cheesecake, and I LOVE the combo of chocolate & raspberries, so this one's a shoe-in!   Decadent Chocolate Cheesecake with Raspberries Prep time: 15 minutes Bake time: 1 hour 10 minutes Cool time: 9 hours Makes 16 servings Ingredients 2          packages (8-oz each) cream cheese, softened 2          packages (8-oz each) 1/3 less fat cream cheese, softened 1-1/2   cups granulated sugar 2/3       cup unsweetened cocoa powder 1          teaspoon vanilla extract 4          large eggs 2          packages (6 ounces each) Driscoll's Raspberries, rinsed,             drained, patted dry 2          ounce bar of semi-sweet chocolate Cooking Directions Preheat oven to 325ºF.  Butter bottom and sides of a 9-inch round springform pan. Beat cream cheeses in a large bowl of electric mixer until smooth. Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed. Beat in eggs one at a time, scraping edges well after each addition. Gently stir in 1 cup raspberries. Pour mixture into pan. Bake 60-70 minutes or until just barely set in center. Edges may crack slightly. Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely.  Cover and chill at least 8 hours. Run a knife around edge and remove rim. Top cheesecake with remaining raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake. For lower fat version, use four 1/3 less fat packages of cream cheese, or two 1/3 less fat and two fat-free. Cheesecake will be denser.