Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.

Heat heavy cream until hot (not quite boiling, starting to simmer). Pour over semi-sweet chocolate chips in bowl and let sit for 3-5 minutes before stirring (heat will melt chips if you give it a chance). Stir until smooth, set aside. Combine sugar, flour, salt and raspberry powder in bowl until raspberry powder is evenly distributed. Combine cream cheese, and dry ingredient mixture stand mixer until smooth, scraping bowl as needed. Slowly add in heavy cream and chocolate mixture, while mixing on a low speed. Mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined.

Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours).

You can top your 4 inch mini chocolate raspberry cheesecakes with homemade whipped cream, raspberry/cocoa mix (mix them together and sift over cheesecakes), and fresh raspberries. Have fun with personalizing your cheesecakes, and enjoy!