Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a mixing bowl. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.

Chop dark chocolate into small pieces, place in a heatproof bowl over simmering water, and stir until melted and smooth. Let it cool slightly.

Beat cream cheese in a large bowl until creamy. Gradually add sugar, then eggs one at a time. Fold in melted chocolate and raspberries until just combined.

Pour cheesecake filling over cooled crust, spreading evenly. Bake for 50-60 minutes until the center is slightly jiggly but edges are set.

Cool in the springform pan for 1 hour at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.