Preheat oven to 350°F. Prepare 9 in. springform pan with vegetable pan spray and wrap bottom of pan in heavy-duty aluminum foil.
In medium bowl, combine chocolate crumbs and sugar. Stir in butter until combined. Press onto bottom and 1 in. up sides of springform pan. Bake 8-10 minutes. Remove from oven and let cool until ready to use.
For ganache, in microwave-safe container, combine whipping cream and chocolate. Microwave in 30 second intervals at full power, stirring after each, until smooth and glossy.
To prepare filling, in large bowl, beat cream cheese and sugar with electric mixer until smooth and well combined. Add sour cream and eggs, beating well after each addition. Add vanilla and almond extract; mix well.
In small bowl, stir together chopped raspberries and jam.
Pour 2 cups cheesecake mixture into prepared crust, spreading cheesecake in an even layer. Drizzle 1/3 ganache mixture over cheesecake. Top with 1 cup cheesecake mixture, drizzle 1/3 ganache mixture over, and evenly spoon raspberry mixture over surface. Top with half of what is left of cheesecake in an even layer, drizzle with remaining ganache and finish with remaining cheesecake mixture on top (some ganache may peek through.) Place pan on cookie pan or jelly roll pan. Fill cookie pan with 1/2 in. water and place in oven.
Bake cheesecake on middle rack 1 hour and 30 minutes or until just set. (Middle may be slightly soft.) Let cool on cooling grid 1 hour. Refrigerate 4 hours or until ready to serve. Remove from fridge 15 minutes before serving and use knife or spatula to loosen edges of pan before removing if needed. Garnish with additional raspberries if desired.