Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate cookie crumbs, melted unsalted butter, and granulated sugar until it resembles wet sand. Transfer to a 9-inch springform pan, pressing evenly to form a crust. Bake for 10 minutes, then cool completely.

In a bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Gradually add eggs, mixing well after each. Melt dark chocolate and fold into the mixture with fresh raspberries.

Pour the filling over the cooled crust, smooth the top, and bake for 50-60 minutes until the edges are set. Cool in the oven for 1 hour, then refrigerate for at least 4 hours.

Heat heavy cream until simmering. Pour over chopped dark chocolate in a bowl, let sit for 1 minute, then whisk until smooth.

Remove cheesecake from springform pan. Drizzle ganache over the top and garnish with fresh raspberries. Slice and serve.