Microwave the chocolate with the ¼ cup water in a large microwaveable bowl at HIGH for 1 to 1 ½ minutes or until almost melted; (Mixture will be thick.)
Beat the chocolate, cream cheese, and ¼ cup of the fruit spread. Immediately stir in 2 ½ cups of the whipped topping until smooth. Spread in an 8 or 9-inch pie plate or springform pan. Freeze 3 to 4 hours.
Remove from the freezer; let stand for 15 minutes. Briefly heat and stir remaining fruit spread and 2 tablespoons water until well blended. Remove from heat. Garnish the cake with the fruit spread mixture, the remaining whipped topping, the fresh raspberries and the cookie crumbs. Store leftover cheesecake in the freezer. 12 servings.