Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing the sides.

In a medium bowl, combine crushed chocolate cookies with melted butter until resembling wet sand. Transfer to the springform pan, pressing firmly to form the crust.

In a large mixing bowl, beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth, about 2-3 minutes. Melt dark chocolate and cool slightly before adding it to the mixture with vanilla extract.

Add eggs one at a time, mixing gently after each addition to maintain creaminess.

Fold in fresh raspberries carefully, using a spatula to keep their shape.

Pour the cheesecake batter over the prepared crust, smoothing the top and tapping the pan to release air bubbles.

Bake for about 60 minutes until the center is slightly jiggly. Do not open the oven door during baking.

Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool. Then let it come to room temperature before refrigerating for at least 4 hours.