Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

In a medium bowl, combine crushed chocolate cookie crumbs, melted unsalted butter, and sugar. Press firmly into the bottom of the prepared pan and bake for 8 minutes.

Chop and melt dark chocolate over a double boiler, allowing it to cool slightly.

Beat softened cream cheese in a large bowl until creamy. Gradually add sugar and vanilla extract until smooth.

Incorporate eggs one at a time, mixing on low until just combined.

Gently add melted chocolate and sour cream, stirring until blended.

Fold in fresh raspberries, being careful to keep their shape.

Pour the cheesecake filling into the cooled crust and bake for 50-60 minutes until edges are set.

Turn off the oven, leave the cheesecake inside for 1 hour to cool gradually. Chill for at least 4 hours or overnight.

To make ganache, heat heavy cream until boiling, pour over chopped dark chocolate and stir until smooth.

Once cheesecake is chilled, pour the ganache over the top and chill for another 30 minutes before serving.

Run a knife around the edge, release the springform pan, and slice using a hot knife. Serve with whipped cream and chocolate shavings.