Chocolate Raspberry Cheesecake

Preheat oven to 350°. For crust, in a medium bowl, combine crushed cookies and powdered sugar; stir in melted butter. Press cookie mixture onto bottom and about 1 1/2 inches up sides of a 9-inch springform pan.

In a small bowl, stir together 1 cup raspberries, the orange zest and granulated sugar.

For filling, in a large mixing bowl, beat cream cheese with a mixer on medium until light and fluffy, about 30 seconds. Beat in condensed milk, vanilla and salt until combined. Stir in eggs. Divide filling in half. Stir melted chocolate and espresso powder into half of the batter. Pour chocolate filling into crust-lined pan. Stir raspberry mixture into remaining filling. Spoon raspberry filling over chocolate filling. Place springform pan in a shallow baking pan.

Bake until center appears nearly set when pan is gently shaken, 50 to 60 minutes. Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. Serve with remaining raspberries, orange slices and/or orange peel curls.