In a medium bowl, combine crushed chocolate cookies with melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for about 15-20 minutes.

In a large mixing bowl, beat softened cream cheese and granulated sugar on medium speed until smooth. Gradually add in the eggs one at a time, mixing just until combined. Gently fold in sour cream, vanilla extract, and fresh raspberries.

Pour the raspberry-infused filling over the chilled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes.

Remove from the oven and let cool for about an hour. Refrigerate for at least 4 hours or overnight.

Heat heavy cream in a saucepan until steaming. Pour it over dark chocolate chips, let it sit for a minute, then stir until smooth to make the ganache.

Remove the cheesecake from the springform pan. Pour ganache over the top, allowing it to drip down the sides. Garnish with fresh raspberries, slice, and serve chilled.