Preheat your oven to 325°F (160°C). In a medium bowl, combine crushed chocolate cookies with melted butter until it resembles wet sand. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and cool slightly.

In a large bowl, beat softened cream cheese and granulated sugar together on medium speed until smooth, about 2-3 minutes. Add melted dark chocolate and vanilla extract, blending until fully combined.

Incorporate eggs one at a time, mixing on low speed just until mixed. Avoid overmixing to prevent cracks.

Gently fold in fresh raspberries without crushing them. Pour the filling into the cooled crust, smoothing the top.

Bake for approximately 60 minutes until the center is slightly jiggly but set. The edges should be firm while the center has a slight wobble.

Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour to cool slowly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

To serve, remove from springform pan and top with fresh raspberries, melted chocolate, or powdered sugar. Slice into wedges and enjoy.