Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to prevent water-bath leaks.

Combine cookie crumbs, melted butter, and 1 tablespoon sugar; press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then cool completely.

Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla, melted semi-sweet chocolate, and sour cream until well combined.

Pour half of the cheesecake batter over the cooled crust. Spread it evenly.

In a saucepan, cook raspberries, 1/3 cup sugar, and lemon juice over medium heat until berries break down. Stir in cornstarch slurry and simmer until thickened, then let cool.

Spoon the raspberry compote over the first cheesecake layer and spread it slightly.

Top with the remaining cheesecake batter and smooth the surface.

Prepare the water bath: place the pan in a larger roasting pan and pour hot water up to halfway up the side of the springform pan. Bake for 55–65 minutes or until the center is slightly set but still jiggly.

Turn the oven off, crack the door, and let the cheesecake cool for 1 hour inside, then refrigerate at least 4 hours or overnight.

Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar to soft peaks. Fold in melted dark chocolate until smooth. Spread evenly over the chilled cheesecake and refrigerate for 1 hour.

Bloom gelatin in water. In a saucepan, combine 1/2 cup heavy cream, 1/2 cup sugar, cocoa, and water. Bring to a simmer, then remove from heat and stir in bloomed gelatin until smooth. Cool to lukewarm.

Pour the glaze over the chilled cheesecake in one smooth motion. Chill for 30 minutes until set.

Garnish with fresh raspberries, chocolate shavings, and dark chocolate chunks. Slice with a warm knife for clean cuts.