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.