Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the crushed chocolate cookies and melted butter until mixed well. Press this mixture firmly into the bottom of the springform pan to create an even layer.

Bake in the preheated oven for about 10 minutes, then set aside to cool.

While the crust cools, beat the cream cheese in a large bowl until smooth. Gradually add the granulated sugar and mix until well combined.

Melt the dark chocolate using a double boiler or microwave. Ensure it is smooth and slightly cool.

Slowly add the melted chocolate into the cream cheese mixture and mix until completely blended.

Add the vanilla extract. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Do not overbeat to prevent air bubbles.

Gently fold the fresh raspberries into the mixture using a rubber spatula to keep the raspberries intact.

Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center has a slight jiggle.

Once done, turn off the oven and leave the cheesecake inside for another hour to cool gradually.

Afterward, let it come to room temperature before refrigerating for at least 4 hours (or overnight) to set.

Carefully remove the sides of the springform pan. Slice your cheesecake and serve plain or topped with extra raspberries and chocolate shavings, if desired.