In a large bowl, combine the softened cream cheese, egg, and 1/4 cup sugar. Set aside.

In a separate bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a separate bowl, combine the unsalted softened butter, brown sugar, 1/2 cup sugar, vanilla extract, cooled melted chocolate, sour cream, and eggs.

Add the flour mixture to the butter mixture alternating with the buttermilk. Starting with the flour and ending with the flour.

Using an ice-cream scoop, scoop the batter evenly into your muffin tin, about 1/4 of the way.

Add 2 tbsp of the cheesecake mixture, then top with remaining batter and smooth the top.

Bake for 15-18 minutes or until done.

To make the chocolate ganache, use a double boiler to melt the semi-sweet chocolate chips and then stir in the heavy cream.

Let the chocolate ganache sit until nice and thick.

Dip the cooled chocolate cheesecake cupcakes in the chocolate ganache and top with raspberries, if desired.