CHOCOLATE Ganache: Bring cream, butter, corn syrup and water to boil in saucepan. Pour over chocolate in bowl; stir until chocolate is completely melted and mixture is well blended. Cool to room temperature. Refrigerate until thickened. Scoop into 22 balls (or into 11 balls for trial recipe) using a #40 scoop. Freeze until ready to use.

OREO Crust: Place 22 (3-inch) baking rings (or 11 baking rings for trial recipe) in sheet pans sprayed with cooking spray. Spray baking rings with additional cooking spray. Mix ingredients until well blended; press 3 Tbsp. onto bottom of each baking ring. Bake in 325ºF convection oven 5 min. Cool while preparing Chocolate Cheesecake.

CHOCOLATE Cheesecake: Fill full-hotel pan with water; place on lowest rack of convection oven. Heat oven to 350ºF. Beat cream cheese in 12-qt. bowl of mixer fitted with paddle attachment until creamy. Add combined sugar and cornstarch, and heavy cream. Beat 1 min. or until well blended, stopping occasionally to scrape bottom and side of bowl. Gradually beat in whole eggs and yolks, mixing on low speed after each addition just until blended. Add chocolate and vanilla; mix just until blended. Use #6 scoop to portion batter over crusts.

PRESS 1 frozen ganache ball into batter in each ring, completely covering ball with batter. Bake cheesecakes 25 to 30 min. or just until centers are almost set. Cool in rings 1 hour before running knife around rings to loosen cakes. Cool cheesecakes slightly.

FOR each serving: Place 1 Chocolate Cheesecake on serving plate. Garnish plate with about 4 raspberries.