Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the base with parchment paper so your masterpiece releases cleanly later.
In a bowl, mix the crushed chocolate cookies with melted butter until evenly combined.Press the mixture firmly into the bottom of the pan to form a solid, compact crust. (Use the bottom of a glass to really pack it in — no crumbly foundations here.) In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. No lumps allowed.Gently fold in the melted dark chocolate and vanilla extract until silky and fully blended. Add the eggs one at a time, mixing on low speed. Don’t overmix — we want smooth, not airy (that’s how you avoid cracks).Carefully fold in the fresh raspberries so they’re evenly distributed without crushing them. Pour the batter over the prepared crust. Use a spatula to smooth the top so it bakes evenly.
Bake for about 60 minutes. The edges should look set, but the center should still have a slight jiggle when you gently shake the pan. That’s perfect.
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour — this gradual cooling helps prevent cracks.Then refrigerate for at least 4 hours (overnight is even better). Patience pays off. Once fully chilled, gently release the springform pan. Slice cleanly (wipe your knife between cuts for bakery-level edges) and garnish with extra raspberries or a generous drizzle of melted chocolate.Rich. Silky. Deeply chocolatey with bright raspberry pops. Absolute showstopper energy.
