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

In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture into the bottom of the pan and bake for 8 minutes.

Melt the dark chocolate in a heatproof bowl in the microwave, stirring until smooth.

Beat the softened cream cheese until smooth, then add sugar and vanilla extract until fully combined.

Incorporate the eggs one at a time, mixing on low speed until each egg is well incorporated.

Fold in the sour cream and melted dark chocolate slowly to avoid adding too much air.

Fold in the fresh raspberries carefully.

Pour the filling over the cooled crust and bake for 50 to 60 minutes until the edges are set.

Turn off the oven and leave the cheesecake inside for one hour before chilling in the refrigerator for at least four hours.

To prepare the ganache, heat the heavy cream and pour it over the dark chocolate, stirring until smooth.

Drizzle the ganache over the chilled cheesecake and refrigerate for another 30 minutes to set.