3 ounces bittersweet chocolate, melted and slightly cooled
For the Glazes:
1/3 cup plus 1 tablespoon heavy cream
2 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup
3 ounces white chocolate, finely chopped
For the Crust: Preheat oven to 350°F. Line muffin tin with paper liners. In food processor, pulse wafers until they turn into fine crumbs. Add butter, sugar, and salt and pulse just to combine. Use fingertips to press 1 tablespoon cookie mixture into bottom of each cup. Bake just until set, 5 to 7 minutes. Transfer tin to cooling rack. Decrease oven temperature to 300°F.
For the Cheesecake Filling: In a stand mixer fitted with the whisk attachment, beat cream cheese and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in sour cream, then eggs, 1 at a time, beating well after each addition. Beat in vanilla and salt. Decrease mixer speed to low and add chocolate. Beat until well combined, about 2 minutes.
Divide batter equally among muffin cups and bake until set, about 20 minutes. Transfer to cooling rack and cool to room temperature, about 10 minutes, then refrigerate until chilled, about 1 hour.
For the Glazes: Bring 1/3 cup cream to simmer in small saucepan over medium heat or in bowl in microwave. Place bittersweet chocolate and corn syrup in small bowl. Pour cream over chocolate and stir until smooth. Spoon glaze over cupcakes, smoothing with back of spoon. Refrigerate until set, about 15 minutes.
Put a raspberry on top (if you want to), serve and then eat (because lets face it, that IS the best part!)