Preheat oven to 350 degrees. Grease a springform pan with cooking spray and set aside.

In a small bowl, mix the crust ingredients together with a fork until a wet sand consistency is reached.

Press the crust mixture into the springform pan. Make sure that it is an even layer. Poke all over with a fork to prevent bubbling.

Bake for 8 minutes. Remove from oven and let cool while you make the filling.

Reduce the oven to 300 degrees.

In a large bowl or stand mixer, whip the cream cheese and sweetener until fluffy.

Add the eggs, vanilla extract, and syrup and whip until well combined.

Place the chocolate chips and butter in a small bowl. Microwave for 30 seconds. Remove and stir until the chocolate is completely melted and combined with the butter. Microwave an additional 5 to 8 seconds, if needed.

Add the chocolate to the filling and whip until combined.

Transfer the filling to the springform pan. Use an offset spatula to spread in an even layer.

If desired, drizzle some of the raspberry syrup on top of the filling and swirl with a toothpick for a pretty top.

Bake for 40-45 minutes. The center should be slightly jiggly.

Let the cheesecake cool for 30 minutes on the counter. Chill in the refrigerator for a minimum of 2.5 hours.

Optional- repeat step 8 and drizzle the chocolate over the top of the chilled cheesecake.