Heat the oven to 325 degrees. Spray 8 6-ounce custard cups with cooking spray. Divide the cookie crumbs evenly among the custard cups; press down. Place the cups in 15x10x1-inch baking pan. Beat the cream cheese and 1/2 cup sugar in a large bowl at medium speed until smooth. Beat in the sour cream. Add the eggs, 1 at a time, beating after each addition. Beat in the chocolate. Spoon the filling evenly over the crumbs in the custard cups. Bake the cheesecakes for 30 minutes or until the centers are set. Cool at room temperature for 30 minutes. Cover loosely and refrigerate at least 2 hours, or until cooled. Run a knife around the edges of the cups to loosen. Remove the cheesecakes from the cups and place on dessert plates. Top with a raspberries. Store any leftovers in the refrigerator. Best served at room temperature – remove from refrigerator 30 minutes before serving.