Heat oven to 325 Degrees F

In a small bowl, mix together crumbs, 2 tbsp sugar, and butter. Press onto bottom of a 9-inch springform pan and slightly up the sides with the bottom of a spoon.

Bake crust for 10 mins. Remove and let cool.

In a large mixing bowl, beat cream cheese, remaining sugar (1/2 cup) and vanilla on medium until well blended.

Melt chocolate and add to the cream cheese mixture. Mix well.

One at a time, add eggs, and beat on a low setting until blended (don't overdo the blending here).

Pour over crust.

Completely wrap bottom and sides of pan with foil, allowing foil to come up the sides of the pan.

Place foil wrapped pan into a roasting pan or another oven safe dish with 1/2 inch water at the bottom.

Bake for 1 hour to 1 hour 15 mins or until center is almost set (should have a slightly jiggle).

Turn off oven and allow cheesecake to remain inside oven for 30-45 mins.

Remove pan from water bath and foil.

Using a butter knife or metal spatula, run along the rim of the pan gently to loosen cake.

Let cool for 30 mins before removing rim of springform pan.

Let cool to touch and then refrigerate overnight or at least 4 hours.

Top with raspberries and additional melted white chocolate if desired.

Store any leftovers in fridge or freezer.