1 c. flour
1/4 c. sugar
1/3 c. butter, softened
1 egg yolk
1 c. semi-sweet chocolate chips
3 tbsp. whipping cream
5 (8 oz.) pkgs. cream cheese, softened
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
1/4 c. whipping cream
5 eggs
2 egg yolks
1/3 c. semi-sweet chocolate chips, finely chopped

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries, thawed and drained (reserve juice)
1/4 c. sugar
2 tbsp. cornstarch

Move oven rack to lowest position of oven. Heat oven to 400 degrees. Lightly grease springform pan.

Prepare Raspberry Sauce.

Mix first four ingredients; work with hands until blended (if dough is crumbly, sprinkle with 2 to 3 tsp. water). Press 1/3 mixture evenly on bottom of pan; place pan on cookie sheet and bake until golden 8-10 minutes. Cool.

Assemble bottom and side of pan; secure side. Press remaining mixture 2 1/2 inches up side of pan. Cut an 11 inch circle of heavy duty aluminum foil. Place pan on foil circle; press foil up side to prevent dripping in oven during baking.

Heat 1 cup chocolate chips and 3 tbsp. whipping cream until chips are melted; cool slightly. Spread over bottom and up side of crust.

Increase oven temperature to 475 degrees. Beat cream cheese, 1 3/4 cups sugar, 3 tbsp. flour, the salt, 1/4 cup whipping cream and 2 eggs in large bowl until smooth. Continue beating, adding remaining egg and egg yolks one at a time until blended; stir in finely chopped chocolate chips.

Pour 1/2 of the batter carefully into crust. Reserve 1/2 cup Raspberry Sauce; spread 1/2 of the remaining Raspberry Sauce by spoonfuls onto batter. Swirl through batter with metal spatula; repeat. Bake cheesecake 20 minutes.

Reduce oven temperature to 300 degrees. Bake cheesecake 1 hour. Turn off oven; leave cheesecake in oven 15 minutes.

Spread reserved sauce over top of cheesecake; cool slightly. Refrigerate at least 12 hours but no longer than 24 hours.

Raspberry Sauce: Add enough water to reserved juice to measure 1 1/4 cups. Mix sugar and cornstarch in saucepan; stir in juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; strain. Cool completely.