preheat oven to 325. grind cookies to a fine powder, mix with butter and press into bottom and up sides of pan. refrigerate.

combine the chocolate chips and cream in microwave safe bowl. heat on high 3-4 minutes until smooth. stir every minute. mix in jam, stir until dissolved. let cool 10 minutes.

mix cream cheese and sugar until smooth. add eggs one at a time, mixing well after each egg. add vanilla and chocolate raspberry mixture. mix well

bake until cake is set around edges but still jiggles slightly in center. cool and put in fridge at least 6 hours