Preheat your oven to 350°F. Line the bottom of a springform pan with parchment paper and spray the entire pan with baking spray.

Use a food processor to blend the chocolate wafers and pecans until they resemble sand.

Transfer the mixture to a bowl and mix it with the melted butter.

Press the mixture evenly into the bottom and halfway up the sides of the springform pan to form the crust.

Bake the crust for 20 minutes, then take it out to cool on the counter.

While the crust cools, start making the ganache filling.

Melt butter and chocolate chips in a large microwave-safe bowl using 45-second intervals, stirring after each interval, until completely melted.

Whisk in the whipping cream until the ganache is smooth and fully combined.

Pour the ganache into the cooled crust and refrigerate it for 4 hours or overnight.

Heat 2 cups of raspberry jam in a microwave-safe bowl for 30 seconds, then mix until it's soft.

Spread the softened raspberry jam evenly on top of the ganache layer.

Refrigerate the tart for 1 hour until the jam sets.

Once cold, carefully run a knife around the edge of the crust and release the springform pan. Place the dessert on a serving platter.

Chill a large mixing bowl in the freezer for 10 minutes.

Take the cold bowl and add the whipped cream ingredients. Use a hand mixer to beat the cream until stiff peaks form.

Fill a piping bag with the chocolate whipped cream and pipe dollops around the edge of the tart.

Add fresh raspberries on top of the whipped cream dollops for decoration.

Serve and enjoy!