1 1/4 c. chocolate cookie crumbs
1/4 c. (1/2 stick) butter, melted
3 8-oz. pkg. cream cheese, softened
3/4 c. sugar
3 eggs
4 squares baking chocolate, melted
3/4 c. fresh or frozen whole raspberries
1 medium size heart-shaped cookie cutter

Glaze:
1/2 c. fresh raspberries
3/4 c. brown sugar
3 Tbsp. butter

Stir ingredients together in a medium-size saucepan; simmer for 5 minutes, stirring until a thin glaze forms. Cool until slightly warm. MIX crumbs and butter. Press firmly onto bottom of 9-in. ungreased pan. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended. Gently stir in 3/4 cup mashed raspberries; pour over crust. BAKE at 350° F for 45 to 50 minutes or until center is almost set if using a clear glass or lightly-coated pan (or, bake at 325° F for 45 to 50 minutes if using a dark nonstick pan.) Allow to cool, then use cookie cutter to create 8-10 single-serving cakes. Press edges with additional chocolate cookie crumbs. Cover tops with raspberry glaze. Melt chocolate in microwave, then cover a small spatula and flick thin decorative layers over the top of the cake, allowing it to drip slightly over the sides. Refrigerate 3 hours or overnight.