Using a 9" springform pan with 3" high sides, line the bottom of the pan with parchment. Grease the sides of the pan with butter or shortening.

Place the Oreo cookies in a food processor or mini-chopper and blend until finely ground. Transfer to a medium bowl and add the sugar and melted butter. Stir until fully combined.

Transfer the mixture to the springform pan and press evenly into bottom (not sides) of pan. Use a flat-bottom glass to help press the mixture down evenly. Bake at 350°F for 5 minutes. Remove pan from oven and set aside to cool.

Melt the chocolate in a double-burner (or a metal bowl over a saucepan of simmering water) until fully melted. Set aside and allow chocolate to cool slightly.

In the bowl of a countertop mixer with the paddle attached, mix together the cream cheese, sugar, and cocoa powder until smooth and fully combined. Add the eggs one at a time, beating after each addition until fully incorporated. Add the melted chocolate and mix until combined.

Pour the Cheesecake filling over the crust. Use an offset spatula to smooth the top.

Using a water bath, bake at 350°F until center of cake is set and just appears to be dry (about 65-75 minutes). As soon as the pan is cool enough to touch, wrap it in plastic wrap and place it in the freezer overnight.

In a medium saucepan over low heat, combine the heavy cream, chocolate, sugar, and cinnamon. Heat until mixture is fully melted and smooth. Cool mixture slightly and pour over top of the frozen cheesecake. Using an offset spatula, spread the Topping to within 1/2" of the edge of the cheesecake.

Release the springform pan and transfer the cake to a large platter. Chill in the refrigerator for about 1 hour, or until the Topping is set.

Top with generous amount of chocolate curls and raspberries. (Click here to learn how to make chocolate curls.)

Allow cake to chill in the refrigerator until no longer frozen (about 4-5 hours).