1/3cupcocoa powder, I used Hershey's Dark Cocoa Powder
1/2cupdark chocolate chips, melted
For Whipped Cream:
1cupheavy cream, chilled
For Chocolate Brownie Base:
Preheat the oven to 350F. Line a 13x9-inch brownie pan with parchment paper, leaving a few inches of overhang. Prepare the chocolate cake first. In a large mixing bowl, cream together the softened butter and sugar. Then add in the eggs and vanilla extract. Mix again until creamy. Prepare the coffee: dissolve the 2 tablespoons of granules in 1/4 cup water, then add to the batter along with the milk.
In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Gently fold in melted chocolate at the very end.
Pour the chocolate cake batter into the prepared pan and then add dollops of the raspberry preserves over the top. Use a toothpick or knife and swirl the preserves into the cake. Bake the chocolate cake for 15 minutes, then remove.
Meanwhile, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and mix on medium-high speed for 5 to 7 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is fluffy. Add the ricotta cheese, melted white chocolate and sugar next. Mix again for a few minutes until the mixture is uniform. Add the eggs last and mix again for 1 to 2 minutes, until well combined.
Carefully pour the cheesecake batter over the chocolate cake base and spread evenly. Press fresh raspberries into the cheesecake batter.
Reduce the oven temperature to 325F. Place the cheesecake pan onto a large baking pan and fill the pan with water; a waterbath will help keep the cheesecake level and prevent cracking. Bake the cheesecake at 325F for 1 hour and 30 minutes; until the sides are set and the center is just slightly wobbly. Turn off the oven, open the oven door slightly and allow the cheesecake to cool in the oven for at least an hour. Then transfer the cheesecake into the refrigerator to set overnight.
Once the cheesecake has set, lift the cheesecake out of the pan using the parchment paper as a handle. Use a long, serrated knife to cut the cake into squares. Melt the 1/4 cup white chocolate and transfer into a small bag, cut off the tip and drizzle over the bars. Top each bar with a dollop of whipped cream, fresh raspberries and mint leaves.
For the whipped cream: place the chilled heavy cream, sugar and vanilla into a mixer bowl. Whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip.