In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue mixing until creamy. Add in the sour cream, melted dark chocolate, eggs, and vanilla extract, mixing until just combined.

Gently fold the fresh raspberries into the cheesecake mixture, being careful not to crush them too much.

Pour the cheesecake filling onto the prepared crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes, or until the center is set but slightly jiggly.

Allow the cheesecake to cool at room temperature for a bit, then refrigerate for at least 4 hours (or overnight) for best results.

Once chilled, carefully remove the cheesecake from the springform pan. Top with additional fresh raspberries and chocolate shavings or drizzle before slicing and serving.