Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium saucepan, combine the frozen raspberries, water, sugar, and cornstarch over medium heat. Cook for about 20-25 minutes or until the sauce thickens, stirring occasionally. Once it’s done, set it aside to cool.

In a bowl, mix the crushed Oreo cookies with the melted butter until combined. Press this mixture firmly into the bottom of the prepared pan. Wrap the outside of the pan in aluminum foil.

Melt the chocolate chips with 1/4 cup of heavy cream in the microwave, starting in 30-second intervals, stirring until smooth.

In a stand mixer, beat the cream cheese until creamy and free of lumps. Gradually add the granulated sugar and cocoa powder, mixing well.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the remaining heavy cream and vanilla extract.

Gently fold in the melted chocolate with a spatula until well combined.

Pour half of the cheesecake filling into the crust. Dollop four tablespoons of the raspberry sauce on top and swirl gently with a knife.

Add the remaining filling and dollop another four tablespoons of raspberry sauce, swirling again for a marbled effect.

Place the springform pan inside a larger pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.

Bake for 100 to 105 minutes, or until the edges are set but the center still has a slight jiggle.

Let the cheesecake cool at room temperature for about 1 hour, then transfer it to the fridge to chill for at least 4 hours or overnight.

Garnish with fresh mint leaves and drizzle remaining raspberry sauce over slices before serving.