Crust: Heat oven 325. In small bowl, mix crushed cookies and 1/4 cup melted butter and press evenly in bottom and up 1 inch sides of an ungreased 9 or 10 inch springform pan. Bake 8 or 10 minutes. Cool while making filling.
Filling: In a large bowl, beat cream cheese and gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in melted vanilla, baking chips, half and half and 1 teaspoon vanilla until blended. Spread 3 1/2 cups cream cheese mixture evenly into crust lined pan. Carefully spoon pie filling over cream cheese layer. Spoon remaining cream cheese mixture evenly over pie filling. Bake 1 hour 15 minutes or until edges of cheesecake is set at least 2 inches from the edge of the pan. Turn oven off, open door at least 4 inches and let cheesecake remain in for 30 minutes. Remove from the oven and cool on rack 1 hour. Cover, refrigerate at least 8 hours before serving.
VELVET FUDGE SAUCE: In a small saucepan on low heat cook all sauce ingredients EXCEPT 1/2 tesp. vanilla, stirring constantly until mixture boils. Reduce heat even lower and cook for 8 minutes stirring constantly. Remove from heat and stir in vanilla. Cool 1 hour and place fudge sauce in microwavable bowl, refrigerate. Just before serving remove the fudge sauce uncover and microwave for 60 seconds stir every 15 seconds, just until heated, serve and top with warm fudge sauce and fresh raspberries if you can get them.
Always check for doneness due to ovens varying temperature. Enjoy.