MIX crumbs and butter; press onto bottom of 9-inch spring form pan.
BEAT 3 packages of the cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream; pour over crust.
BEAT 1 package cream cheese, and 6 squares melted chocolate with electric mixer on medium speed until well blended. Add preserves; Mix well. Drop rounded tablespoonful's of chocolate mixture over plain cream cheese mixture; do not swirl.
BAKE at 325*F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
MELT remaining chocolate an whipping cream on low heat, stirring until smooth. Spread over cooled cheesecake. Refrigerate 4 hours or overnight. Garnish with additional whipped cream, raspberry's and mint leaves.