Use high quality chocolate bars for the ganache. Try different percentages of cocoa content for a rich finished product.
For the crust, place cookies in a food processor or large zip bag and crush to fine crumbs.
Add cookie and softened butter into a mixing bowl and blend until combined...
Press mixture into the bottom of a 9" springform pan. Bake at 350F for 8-10 min until lightly browned. Let cool.
For the ganache layer, break up chocolate bars in a glass mixing bowl and set aside.
Pour heavy cream in a saucepan and heat on med-high until bubbles form on the edges (do not boil).
Pour cream over broken chocolate and let sit undisturbed for 2-3 minutes.
Slowly whisk chocolate and cream until smooth and melted. Pour into prepared crust and refrigerate for 1/2 hour.
Place raspberries on cooled chocolate mixture and brush with warmed jam.
Return to refrigerator for at least 4 hours or overnight.