Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, or line the bottom with parchment paper for easy removal.

Step 2: Make the Crust
In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed glass.

Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth. Mix in melted dark chocolate and vanilla extract until fully incorporated.

Step 4: Add the Eggs
Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracking.

Step 5: Fold in the Raspberries
Gently fold in the fresh raspberries with a spatula, keeping them whole for beautiful bursts of flavor throughout the cheesecake.

Step 6: Assemble and Bake
Pour the cheesecake batter over the prepared crust and smooth the top. Tap the pan lightly on the counter to release air bubbles. Bake for 60 minutes, until the center is mostly set but still slightly jiggly.

Step 7: Cool and Chill
Let the cheesecake cool to room temperature. Refrigerate for at least 4 hours or overnight to allow it to fully set.

Step 8: Serve and Enjoy
Top with extra raspberries, a drizzle of melted chocolate, or a dusting of powdered sugar for a sophisticated presentation. Slice and serve chilled.