Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan or line the bottom with parchment paper.

Mix crushed chocolate cookies with melted butter until it looks like wet sand. Press firmly into the pan to form an even crust.

Beat softened cream cheese with sugar until smooth, then mix in melted dark chocolate and vanilla. Add eggs one at a time on low speed, just until incorporated.

Gently fold in fresh raspberries, keeping them intact. Pour the batter over the crust, smooth the top, and tap the pan to release air bubbles.

Bake for about 60 minutes until the edges are set but the center is slightly jiggly.

Cool to room temperature, then chill for at least 4 hours or overnight.

Before serving, garnish with extra raspberries, a drizzle of melted chocolate, or a dusting of powdered sugar.