PREHEAT oven to 325° F. Lightly grease 13 x 9-inch baking pan.
STIR crushed cookies and butter in medium bowl. Press onto bottom of prepared baking pan.
BAKE for 10 to 12 minutes or until crust is set.
COMBINE sugar and cream cheese in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract; continue beating until well mixed.
PLACE 1 cup batter in medium bowl; stir in chocolate. Pour white batter over crust. Drop spoonfuls of chocolate batter randomly over white batter.
HEAT jam in small, microwave-safe bowl on HIGH (100%) 30 to 60 seconds stirring until slightly melted. Drop spoonfuls of raspberry jam over batter. Pull through batters with knife for marbled effect. (DO NOT OVER SWIRL.)
BAKE for 50 to 55 minutes or until center of cheesecake jiggles slightly when gently shaken. (DO NOT OVER BAKE.) Cheesecake may crack on top and continue to set as it cools. Cool completely in pan on wire rack. Fill in cracks with raspberry jam, if desired. Cover; refrigerate until serving time (up to 1 day). Cut into squares. Garnish with fresh raspberries and mint leaves, if desired.
NOTE: To crush cookies, place cookies in large, resealable plastic food bag. Use rolling pin to finely crush cookies. For easy cutting of bars, frequently dip sharp knife in hot water; wipe with paper towel.