Mix together the cookie crumbs, 3 tablespoons sugar sugar and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan and set aside. Combine raspberries, 2 tablespoons sugar, cornstarch and water in a saucepan. Bring mixture to a boil and boil until sauce is thick (about 5 minutes). Strain sauce through a mesh strainer to remove the raspberry seeds.
Preheat oven to 325 degrees Fahrenheit. Melt chocolate chips with half-and half, stirring until smooth. Mix cream cheese and ½ cup sugar together until smooth. Beat in eggs one at a time. Blend vanilla into the melted chocolate and combine with cream cheese mixture.
Pour half of the batter over your crust and spoon 3 tablespoons of raspberry sauce over the batter. Pour remaining batter into the pan and spoon more sauce over the top. Swirl the batter with the tip of a knife to create a swirled effect. Bake for one hour, or until filling is set. Cover with plastic wrap and refrigerate for 8 hours before cutting and serving. Spoon remaining raspberry sauce on top and serve.