Preheat oven to 325°F. Prepare a 9 inch springform pan with parchment paper, covering the sides and bottom. Wrap pan twice in aluminum foil to prevent leakage.

Fill large aluminum baking pan less than halfway with warm water, then test springform pan for leaks.

Mixed crushed Oreo cookies and melted butter, then spread evenly over bottom of pan. Pack tightly.

Beat together cream cheese and sugar, then add eggs one at a time. Add flour, almond extract, vanilla extract, and salt.

Melt chocolate chips with half and half, then add to mix on medium speed.

Pour half of cream cheese mix into the pan, then spoon raspberry preserves over the surface. Do not allow preserves to touch the sides of the pan.

Pour remaining cream cheese over preserves. Place pan in water bath, then bake for 60 to 70 minutes.

After 70 minutes, turn off heat and prop oven door open. Do not remove cheesecake until completely cool.

Continue to cool cheesecake on wire rack for 2 to 3 hours, then place entire pan in refrigerator and chill overnight for 8 to 12 hours.