Preheat oven to 350°F (175°C). Place all of the crust ingredients into your food processor and process until it becomes a paste-like texture and is sticking together. If your mixture is still crumbs, pulse in a little bit of water at a time until it holds together.

Transfer the dough to your baking dish and press the mixture into the bottom and up the sides of your baking dish at least 1 inch. Press hard so it has a firm base.

Bake until just starting to brown on the edges, about 12–13 minutes. Remove from the oven and set aside to cool slightly, then pop the pan into your fridge. The crust needs to be completely cool before adding the filling.

Place all of the filling ingredients into your blender except for the chocolate chips and blend until smooth and creamy. Leave it in the blender for now.

Melt the chocolate chips until smooth and there are no lumps. There are 2 ways you can do this, choose whichever method you prefer.

Double boiler method: Pour about 1 inch of water into a medium saucepan and bring to a simmer. Place a heat-safe glass or metal bowl (bigger than the saucepan) snugly on top of the pan so that the bottom of the bowl is not touching the water. Place the chocolate chips in the bowl and stir occasionally until smooth and melted. Be super careful not to get any water in the bowl or your chocolate will seize up and become un-meltable. You will have to throw it out and start over.

Microwave method: Place the chocolate chips into a microwave-safe bowl and microwave for 1 minute. Stir, then microwave for 30 seconds more and stir again. Continue microwaving for 30 seconds and stirring between until the chips are just melted and smooth.

Transfer the melted chocolate to your blender and immediately blend until smooth and well combined. Do not stop and restart your blender. This mixture should only be blended once to completion or else the filling won't set properly.

Pour the filling mixture into the cooled crust and level the top. Cover and refrigerate overnight.

After your filling is set, remove the cheesecake from the fridge and slice it up. Top with optional Raspberry Coulis.