Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it.

Combine crushed chocolate cookies and melted butter, then press into the bottom of the springform pan.

Beat cream cheese and granulated sugar until smooth, then fold in melted dark chocolate and vanilla extract.

Add eggs one at a time, mixing on low speed; fold in fresh raspberries gently.

Pour the batter over the crust and smooth the top; tap the pan to release air bubbles.

Bake for 60 minutes until edges are set and center is slightly jiggly.

Cool gradually in the oven for 1 hour, then refrigerate for at least 4 hours before serving.

Run a knife around the edge and slice to serve, garnishing with raspberries or melted chocolate.