Dissolve espresso in water and set aside.
Combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso in a bowl and mix until smooth. Add eggs one at a time, mixing well after each addition. Stir in Godivia chocolate.
Pour into a 9-inch springform pan. Wrap plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350°F oven for 45 minutes. Turn off oven and let cheesecake cool in the oven for 1 hour.
Place the refrigerator until ready to serve. Garnish with fresh raspberries. Serve your Godiva Chocolate Cheesecake