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