Preheat oven to 325 F. Lightly butter bottom and sides of a 9-inch sprinform pan or coat with non-stick cooking spray. Place wafers in a food processor fitted with a metal blade. Pulse, using an on-off motion, until wafers form small crumbs. You should have about 1 1/4 cups. Evenly press over base of pan.
Coarsely chop chocolate and place in a medium size microwave-safe bowl. Microwave uncovered on medium, stirring halfway through, until almost melted about 3 minutes total. Remove and stir until completely melted and smooth. Or place chocolate in top of a double boiler set over simmering water. Stir until chocolate is completely melted. Remove from heat and set aside.
Meanwhile, cut cream cheese into large chunks and place in a large bowl. using an electric mixer on medium high speed, beat until smooth, about 1 minute. Reduce speed to medium and gradually beat in sugar. Beat in ricotta. Continuing to beat, sprinkle in flour and lemon peel, scraping down sides as necessary. Add eggs, one a a time, beating well after each addition. Beat in vanilla, then chocolate at low speed, just until mixed.
Set aside half of the blueberries for garnish. Fold in remaining blueberries into cream cheese mixture. Scrape a third of batter into pan, then smooth surface. Evenly sprinkle with a quarter of raspberries. Scrape half of remaining batter into pan. Smooth surface. Sprinkle with another quarter of raspberries. Scrape remaining batter into pan and smooth surface. Bake on bottom rack of 325 F oven until surface is golden tinged and center is almost set, from 1 1/2 hours to 1 3/4 hours. Remove cheesecake from oven, then run a knife around edge to help prevent cracking. Cool cheesecake in pan on a rack for 1 hour. Then refrigerate, uncovered at least 3 hours, preferably overnight. Then slice into wedges and garnish with remaining blueberries and raspberries.
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