• Preheat the oven to 325°F (165°C).
• Add the graham crackers and cocoa powder to a food processor and pulse into fine crumbs. Add the melted butter and pulse until evenly moistened.
• Firmly press the mixture into the bottom of a small springform pan. Bake for 10 minutes, then cool completely.
• To make the filling, beat the softened cream cheese, mascarpone, and confectioners’ sugar until smooth and creamy.
• Add the heavy cream and vanilla. Beat until the mixture becomes thick and holds its shape. Be careful not to overbeat.
• Spoon the filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours, preferably overnight.

Make the Raspberry Blood Sauce

• Combine the raspberries, sugar, and water in a small saucepan over medium-low heat.
• Cook for about 5 minutes, stirring and crushing the berries, until juicy and slightly thickened.
• Press the mixture through a fine-mesh strainer to remove the seeds.
• Let the sauce cool completely. If it’s too thick to pull into the syringes, stir in a little water until it reaches a pourable consistency.
• Fill clean, food-safe syringes with the cooled raspberry sauce and refrigerate until serving.

Assemble

• Just before serving, pile fresh raspberries generously over the chilled cheesecake.
• Drizzle some raspberry sauce over the berries and down the sides of the cheesecake.
• Insert the filled syringes into the berries and serve the remaining raspberry sauce alongside.
• Guests can squeeze their own raspberry “blood” over each slice.