RASPBERRY PREP: Wash raspberries very gently in cool water and carefully dry with paper towels. Let stand at room temperature for about 30 minutes to ensure the raspberries are completely dry and aren't cold. Don't dip raspberries unless they are 100% dry-- otherwise, chocolate will seize and become cloudy or won't stick to the berries.
PREP: Line a large sheet pan with parchment paper or wax paper and set aside. If using baking bars, coarsely chop the chocolate. Top tip for beautiful chocolate-covered raspberries: be patient when melting the chocolate and avoid rapid temperature changes. (Don't microwave too long or too many times; stir chocolate often as it is melting, and don't refrigerate/freeze coated raspberries -- let the chocolate harden at room temperature.)
MELT CHOCOLATE: (See Note 3.) Add all EXCEPT 2 tablespoons of the chocolate melting wafers to a large microwave-safe bowl. Add 1 teaspoon oil. Microwave for 15 seconds and then stir vigorously for 15 seconds. Continue to do this until the chocolate is melted. Once the chocolate is melted, add the reserved 2 tablespoons of chocolate and stir until it melts (Note 4). Be patient and resist the urge to microwave unless it isn't melting after stirring for 1 minute. (Then you can microwave in bursts of 5 seconds at a time.)
DIP: Once the chocolate is fully melted and smooth, gently dip the bottom 2/3rds of the raspberries into the melted chocolate Carefully slide the bottom of the raspberry against the edge of the bowl to remove any excess chocolate. Place the raspberry on the prepared parchment paper-lined tray. Repeat with remaining raspberries. If the melted chocolate is getting too hard to dip, heat it in the microwave for another 15 seconds and remix. You may need to add a 1/2 teaspoon or more of oil too.Optional -- add cheesecake filling! See next step. Alternatively, if not decorating, do not refrigerate, but set aside at room temperature until chocolate is firm.
OPTIONAL -- CHEESECAKE FILLING: In a medium-sized bowl, use a hand mixer to beat softened cream cheese, white sugar, and vanilla extract until completely smooth. Use a spatula to scrape every bit of this mixture into a plastic bag. Using scissors, cut off enough of the tip to pipe the mixture into raspberries. Pipe the cheesecake filling evenly among all of the raspberries. (Optional: Smooth the top with a table knife.)
STORAGE: Chocolate-Covered Raspberries are best eaten the same day they're made. They last about 8-10 hours in a cool, dry place before they break down and start to leak/become sticky. We don't recommend refrigerating the raspberries; it will create condensation on the outside of the chocolate and cause the chocolate to break apart when you bite into them.