Heat oven to 325°F Combine cookie crumbs, sugar and margarine in 9-inch pie plate or springform pan until well mixed.
Press into pie plate or onto bottom and 1 1/4 inches up side of springform pan.
Microwave 1 1/2 packages (6 ounces) chocolate in microwavable bowl on HIGH 1 1/2 to 2 minutes, stirring halfway through heating time.
Stir until completely melted.
Place eggs, corn syrup, cream and vanilla in blender container; cover: Blend until smooth.
With blender running, gradually add cream cheese, blending until smooth.
Blend in melted chocolate.
Pour into crust.
Bake 50 to 55 minutes or until center is almost set.
Cool on wire rack.
Cover; refrigerate 3 hours or overnight.
Just before serving, melt remaining 1/2 package (2 ounces) chocolate and drizzle over top.
Garnish with raspberries, if desired.