Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed chocolate graham crackers with melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

In a large mixing bowl, beat the cream cheese and granulated sugar together on medium speed until creamy and smooth, about 3 minutes. Pour in the melted dark chocolate and vanilla extract, mixing until fully combined.

Gently add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing.

Carefully fold in fresh raspberries with a spatula, taking care not to crush them.

Pour the raspberry-infused filling over the cooled crust. Bake for about 60 minutes, or until the edges are set and the center has a slight jiggle.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool. Transfer to room temperature and then refrigerate for at least 4 hours.