Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper.

In a medium bowl, combine crushed chocolate cookies with melted butter until resembling wet sand, then press the mixture into the bottom of the prepared pan.

In a large bowl, beat cream cheese with granulated sugar until smooth, then fold in melted dark chocolate and vanilla extract.

Add eggs one at a time, mixing on low after each addition, and gently fold in fresh raspberries.

Pour the batter over the crust and smooth the top; tap the pan gently to release air bubbles.

Bake for about 60 minutes until the center is slightly jiggly; avoid overbaking.

Turn off the oven, crack the door, and cool the cheesecake inside for at least 1 hour before chilling in the refrigerator for at least 4 hours.

Once chilled, remove from the fridge, unlatch the springform pan, slice, and serve with additional raspberries or melted chocolate.