Heat oven to 325°F.

Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.

Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.

[b]Cheese Cake Do's and Don'ts

Best to use a well-greased springform pan with removable side and bottom.

To avoid cracking, make sure ingredients for the batter are at room temp before mixing. If cake does crack, you can always cover it with sauce or berries.

Don’t overwork the batter, especially when adding the eggs.

Avoid over-baking. The center should be just slightly moist when ready to be removed from oven.

For ease in removing, line bottom of springform pan with parchment paper. Wrap the outside of your spring form pan in foil and place it in a jellyroll pan with about a half-inch of water. The French call this process a bain marie—Mary’s bath.

When the cooking hour is up, turn off the oven, leave the door slightly ajar and allow to cool for another hour before removing.

Do not refrigerate right away. Allow to cool first.

For perfect slices, run a long, thin knife under hot water. Quickly dry it off and slice straight down and out. Repeat for every slice. I know that’s a pain, but you do get beautiful slices every time.

Baked cheesecakes freeze well wrapped in heavy-duty foil or plastic wrap.