Preheat oven to 325°F. In medium bowl, combine chocolate wafer crumbs and 1/4 cup sugar. Stir in melted butter until completely combined. Press onto bottom and up sides of springform pan. Bake 8-10 minutes. Remove from oven and cool.
Meanwhile, make fudge ganache, heat whipping cream in saucepan just to boiling point; do not boil. Remove from heat, add chocolate and stir until smooth and glossy. If mixture is too thick, add 1-2 tablespoons additional cream.
In large bowl, beat cream cheese and remaining 1 cup sugar with electric mixer until light and fluffy. Beat in sour cream and eggs, one a time. Add vanilla and almond extracts; beat until smooth. Spread half the fudge ganache mixture onto crust. Sprinkle with fresh raspberries. (Set aside several for garnish.) Place pan on cookie sheet. Pour filling over raspberries. Place a small pan of water on bottom rack in oven; place cookie sheet with cheesecake on rack above
Bake cheesecake 1-1/4 to 1-1/2 hours or until set. (Middle will still be jiggly.) Turn oven off; leave cheesecake in closed oven for 1 hour. Cool to room temperature then refrigerate at least 4 hours.
Drizzle remaining ganache over cheesecake. Refrigerate an additional 15 minutes to set ganache before serving. Garnish with reserved fresh raspberries.