Add softened cream cheese and mascarpone cheese to stand mixer. Beat on low for 4 minutes.
Add granulated sugar to mixer. Continue beating additional 4 minutes. Scrape down the sides of the bowl, if necessary.
Add pinch of salt, vanilla bean paste, and egg. Beat 2 minutes on low.
Add sour cream and heavy cream. Beat on low until incorporated, about 1 minute.
Pour 1/2 cheesecake batter over cooled chocolate crust in springform pan. Using small offset spatula, spread batter evenly across crust to sides of springform pan.
Push fresh raspberries into cheesecake batter, randomly, with an inch or two between berries. Dot the top of the batter with raspberry puree and melted chocolate.
Pour remaining cheesecake batter into springform pan. Dot with remaining raspberry puree and chocolate.
Bake in water bath for 70 minutes or until center is set. Turn off oven, leaving cheesecake in water bath for 60 minutes. Remove cheesecake from water bath and set springform pan on wire rack. Remove foil and cool cheesecake to room temperature. Cover springform pan with plastic wrap or foil and chill 4 hours, or preferably overnight.
Remove springform pan from cheesecake.