Preheat and Prepare: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly.

Make the Crust: In a medium bowl, combine crushed chocolate cookies and melted butter. Mix until combined. Press the mixture into the bottom of the springform pan to form an even crust. Set aside.

Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in the melted chocolate until thoroughly combined.

Add Dry Ingredients: Sift in the flour and cocoa powder, mixing until just combined. Gently fold in the heavy cream until the mixture is smooth.

Assemble: Pour half of the cheesecake mixture over the crust in the springform pan. Layer raspberries evenly over the filling. Pour the remaining cheesecake mixture over the raspberries, smoothing the top with a spatula.

Bake: Place the cheesecake in the oven and bake for about 55-60 minutes or until the center is set and jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.

Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Serve: Before serving, top with additional raspberries and a dollop of whipped cream if desired.