Creating Yummy Dark Chocolate Raspberry Cheesecake is a straightforward process if you follow these steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly.
2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while preparing the filling.
4. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until creamy.
5. Add Eggs: Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
6. Incorporate Chocolate: Slowly add the melted dark chocolate to the cream cheese mixture, mixing until smooth and uniform.
7. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart too much.
8. Pour into the Pan: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
9. Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
10. Cool and Chill: Once done, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
11. Prepare Raspberry Topping: In a small saucepan, combine the fresh raspberries, powdered sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Let it cool.
12. Serve: Once the cheesecake is fully chilled, remove it from the springform pan. Top with the raspberry sauce and garnish with additional fresh raspberries.