1. Preheat oven to 350 degrees F. Line 9″ springform pan with parchment paper, inserting the paper in the pan before spring loading the sides of pan, paper will extend around bottom of pan. Lightly spray with cooking spray bottom and sides of pan.
2. In large mixing bowl, combine cake mix, dry pudding mix, coffee, oil, eggs + yolk and extract. With paddle attachment beat mix until combined about 2 minutes. Set aside.
3. In small mixing bowl, whip softened cream cheese, sugar, egg white, confectioners sugar until creamy. Set aside.
4. Pour 1/2 of the cake batter or 2 cups into prepared springform pan, smooth to level with off set spatula. With the back of a spoon, make a tunnel around the center of the cake batter about 1″ from outside edge of pan and 1″ from center of batter. Be careful not to go too deep creating the tunnel. Its more of a marker for the filling.
5. Spoon cream cheese filling in tunnel.  Add raspberries on top of the cream cheese filling as desired being careful not to place the raspberries in the chocolate batter.
6. Pour remaining 2 cups of cake batter over the cream cheese filling. Smooth gently with off set spatula to level without disturbing the berries.
7. Bake in 350 F preheated oven for 90 minutes or until center is done. Testing with toothpick should result with tiny crumb but not wet.
8. Remove from oven and cool on wire rack for 10 minutes without removing spring form.

Ganache

In microwave safe small mixing bowl or 2 cup measuring cup, add 1/2 cup heavy whipping cream. Microwave for 40 seconds to heat but not boil.  Add chocolate chips to warm cream.  Allow chips to melt without stirring for 3-4 minutes. Stir cream and chip until smooth and glossy. Set aside.

Assembling Cake

Run a sharp knife around the edges of the springform cake pan, release cake sides from pan. Release spring form to reveal cake.  Pick up the parchment paper with cake and set cake aside.  With serving platter, invert the cake onto the platter or cake stand.  Cake will be bottom side up, remove parchment paper.

Pour smoothed ganache over the top of the cake and allow to flow over the sides of the cake. Use an off set spatula to smooth top and sides of the cake with the ganache.  Garnish the cake with fresh whole raspberries around perimeter of cake as desired.  Melt raspberry or apricot jam in microwave safe cup for 10 seconds, with pastry brush, brush each berry with jam for a shiny and sweet berries.  Chill cake 2 hours before slicing.

Store cake in refrigerator up to 3 days.