Preheat your oven to 325°F (160°C).

In a mixing bowl, combine Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom of a springform pan to create the crust.

In a separate bowl, beat the cream cheese and sugar until smooth.

Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.

Stir in the melted dark chocolate and gently fold in the raspberries.

Pour the cheesecake filling onto the crust and smooth the top.

Bake for 55-65 minutes or until the center is set.

Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours.

For the ganache, heat heavy cream in a small saucepan until just boiling, then pour it over the remaining melted dark chocolate and stir until smooth.

Pour the ganache over the chilled cheesecake and let it set before serving.