Preheat oven to 160 °C.
Combine the biscuitcrumbs and butter. Press into the base of a greased and fully paper-lined 24 cm round springform pan (ensure the paper extends 3-4 cm above the top of the pan). Chill for 30 mins.
Beat PHILADELPHIA Cream cheese and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Stir through the frozen raspberries. Pour the filling into the prepared base.
Bake in a moderately slow oven 160 °C for 40-45 minutes or until just set.
Allow to cool in the oven with the door ajar. Chill the cheesecake for 2/3 hrs until set.
Decorate with fresh raspberries, a drizzle of coulis and a dusting of icing sugar if desired, prior to slicing.
For raspberry coulis; place 1 cup fresh or frozen raspberries, 1 tbsp. lemon juice and 1.5 tpsps. of caster sugar in a small saucepan and reduce for about 10 to 15 minutes in low heat. Blend using an immersion blender and pass through a sieve to get rid of seeds.