Heat the oven to 350°F and line a 12-cup muffin pan with paper or foil liners. Combine the finely crushed chocolate wafer cookies with the melted butter, then press the mixture firmly into the bottoms of the liners.

Bake the crusts for about 5 minutes, just until they are set. Remove the pan from the oven and allow the crusts to cool briefly while preparing the filling.

Beat the softened cream cheese and granulated sugar until smooth. Add the lightly beaten eggs and vanilla extract, mixing only until combined.

Divide the cheesecake batter evenly into two portions. Stir the seedless raspberry jam into one portion and the melted, slightly cooled semisweet chocolate into the other.

Spoon the chocolate batter over the cooled crusts, dividing it evenly among the 12 liners. Add the raspberry batter on top, leaving the layers distinct or lightly swirling them with the tip of a knife.

Bake for 18–20 minutes, until the centers are nearly set. Cool the cheesecakes in the pan for about 10 minutes, then refrigerate them until thoroughly chilled for at least 2 hours.

Before serving, top each cheesecake with fresh raspberries and a light dusting of confectioners’ sugar. Serve cold for the cleanest layers and creamiest texture.