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

Mix the crushed chocolate cookies with melted butter until it looks like wet sand, then press firmly into the pan to create a smooth, compact crust.

Beat the cream cheese and sugar until creamy, then blend in the melted dark chocolate and vanilla. Scrape the bowl to ensure it’s evenly mixed.

Add the eggs one at a time, mixing on low just until combined to avoid adding too much air.

Fold in the raspberries gently so they stay whole.

Pour the batter over the crust, smooth the top, and tap the pan lightly to release air bubbles. Bake for about 60 minutes until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door, and let it sit for 15 minutes to reduce cracking. Cool completely, then chill at least 4 hours or overnight.

Top with extra raspberries, a drizzle of chocolate, or a dusting of powdered sugar before serving.