Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan, creating an even layer.

Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. Once baked, allow it to cool completely before adding the filling.

Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar, mixing until fully incorporated. Stir in the vanilla extract and melted dark chocolate until the mixture is well blended.

Add the eggs: Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This process maintains the mixture's structure and avoids overmixing, which can lead to cracks.

Fold in raspberries: Gently fold in the fresh raspberries and raspberry puree into the cream cheese mixture until just combined. Be careful not to overmix, which could break up the raspberries too much.

Pour the filling into the cooled crust: Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.

Bake the cheesecake: Place the springform pan in the oven and bake for 55-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, leaving the cheesecake inside for one hour to cool gradually.

Chill the cheesecake: After an hour, remove from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to allow flavors to meld and texture to firm up.

Serve: Carefully release the cheesecake from the springform pan. Garnish with more fresh raspberries or a drizzle of raspberry puree, and slice to serve. Enjoy your creation with family and friends!