I haven't tried this but here you go. . .

Chocolate Raspberry Cheesecake

Serves: 10-12

1 pkg. (8.5-oz.) chocolate wafer cookies, finely crushed
1/2 cup butter, melted
1/2 cup sugar

Filling:
2 pkg. (8-oz. ea.) cream cheese, softened
3/4 cup sugar
3 eggs
1/4 cup sour cream
1 Tbsp. Grand Marnier
1 teas. lemon juice
1 lb. red raspberries

Hardening Chocolate Sauce:
2 oz. finest quality milk chocolate
2 oz. finest quality dark chocolate
1 Tbsp. vegetable oil

Preheat oven to 350 degrees F.

Combine cookie crumbs, butter, and sugar. Press into
bottom and sides of 9-inch springform pan. Bake 10
minutes. Set aside to cool.

Reserve 10-12 whole raspberries. Puree remainder.
Measure 2/3 cup raspberry puree for cheesecake.
Strain remainder in a sieve. (Note: I think I might
strain the whole batch to keep the seed bits from
disrupting the creaminess of the cheesecake.) Reserve.

For filling, beat cream cheese, sugar, eggs, sour cream,
Grand Marnier and lemon juice until very smooth and
fluffy. Add the 2/3 cup raspberry puree. Blend well.
Pour into prepared crust. Bake 60 minutes. Cool to
room temperature.

For sauce, melt chocolates and oil. Frost cheesecake
with chocolate sauce. Place reserved whole raspberries
in decorative pattern on top of sauce. Refrigerate
until sauce hardens. Serve with strained raspberries,
sweetened with a little Grand Marnier, if desired.