1. Preheat oven to 325°.
2. Place cookies in a 1 qt. zipper-closure food storage bag; crush cookies with a rolling pin.
3. In a medium mixing bowl, combine cookie crumbs and butter.
4. Divide crumb mixture between 4 (4") springform pans, pressing evenly into the bottom of each pan; set aside.
5. In a large mixing bowl, beat cream cheese, mascarpone and sugar on medium speed until smooth.
6. Add eggs, cream and vanilla; beat until fluffy (about 2 min.).
7. Divide cream cheese mixture between each springform pan; smooth tops. Bake in preheated 325° oven until filling is set (23-28 min.).
8. Turn oven off; cool cakes in oven with door open for 10 min.
9. Transfer cakes to a wire cooling rack; continue cooling for 30 min.
10. Cover each pan with foil; refrigerate for 2 hrs.
11. Run a knife around the edge of each cheesecake to release from pan.
12. Spread 1 tbsp. raspberry jam over the top of each cheesecake; arrange raspberries over jam.
13. Place chocolate pieces in a small zipper-closure freezer bag; microwave on high until chocolate is melted (about 2 min.).
14. Cut a small opening in corner of bag; drizzle chocolate over raspberries.

Tasty Tip:

• This cheesecake can also be prepared in a 9" springform pan. Bake in a preheated 325° oven for 33-38 min.; follow cooling directions above.