Preheat your oven to 325°F (160°C).

In a medium bowl, mix the crushed chocolate cookies with melted butter until they resemble wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan.

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Gently mix in the melted dark chocolate and vanilla extract until fully incorporated.

Add the eggs one at a time to the batter, mixing gently after each addition.

Carefully fold in fresh raspberries into the batter, then pour the mixture over the prepared crust.

Bake in the preheated oven for about 60 minutes, or until the center is mostly set but still slightly jiggly.

Once done, allow the cheesecake to cool at room temperature for a while, then refrigerate it for at least 4 hours, or overnight if possible.