Creating the Yummy Dark Chocolate Raspberry Cheesecake is a straightforward process. Follow these steps for delicious results:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.
2. Make the Crust: In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are fully coated. Press this mixture into the bottom of the prepared springform pan to form an even layer.
3. Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue mixing until well combined.
4. Add Sour Cream: Mix in the sour cream, ensuring that everything is well incorporated.
5. Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing.
6. Add Vanilla and Chocolate: Stir in the vanilla extract and melted dark chocolate until just combined. Be careful not to over-mix.
7. Fold in Raspberries: Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
8. Pour into Pan: Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
9. Bake: Place the cheesecake in the preheated oven and bake for 60 minutes, or until the center is set but still slightly jiggly.
10. Cool: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 1 hour. Then, remove it and let it cool completely at room temperature.
11. Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
12. Serve: Before serving, dust with cocoa powder if desired. Carefully remove the sides of the springform pan and slice the cheesecake.

Following these steps will lead you to a stunning Yummy Dark Chocolate Raspberry Cheesecake that is sure to impress your friends and family!