Chocolate Cheesecake for Two

1. Preheat oven to 300°F.

2. In a small bowl, combine graham cracker crumbs and sugar; add melted butter, stirring well. Press mixture into bottom and up side of 2 4-inch springform pans. Bake 6 minutes; set aside to cool.

3. In a small microwave-safe bowl, combine bittersweet chocolate and butter. Microwave at high in 30 second intervals, stirring after each, until chocolate is melted and smooth; set aside to cool slightly.

4. In a medium bowl, beat cream cheese, sugar, and cocoa powder at medium speed with an electric mixer until creamy. Beat in egg and egg yolk, just until combined. Stir in melted chocolate mixture, sour cream and vanilla. Pour into prepared crusts. Bake 40 minutes; cool completely. Cover and chill 4 hours.

5. Gently run knife around edges of pan to release sides. Remove sides from pan.

6. In a small microwave-safe bowl, combine cream and semisweet chocolate. Microwave at high in 30 second intervals, stirring after each, until chocolate is melted and smooth. Spread evenly over cheesecake. Garnish with whipped cream, shaved chocolate and raspberries.