Chocolate Bliss Cheesecake

Preheat oven to 325°F (165°C) for a silver 9-inch springform pan, or 300°F (150°C) for a dark nonstick 9-inch springform pan. (5 minutes)

Combine cookie crumbs and melted butter in a bowl. Mix until evenly moistened, then press firmly into the bottom of the springform pan to create a cohesive crust. (10 minutes)

In a large bowl, beat softened cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until smooth and well combined. Add the melted and slightly cooled chocolate; beat until fully incorporated. Add eggs one at a time, beating on low speed just until each is blended in. Be careful not to overmix. (15 minutes)

Pour the chocolate cheesecake batter over the prepared cookie crust, spreading evenly. (2 minutes)

Bake in the preheated oven until the center is almost set, approximately 55 to 60 minutes. To prevent cracking, you can place a pan of water on the lower rack of the oven during baking. (60 minutes)

Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour to prevent cracking. (60 minutes)

Run a thin knife or offset spatula around the edges of the pan to loosen the cake before removing the sides of the springform pan. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set. (240 minutes)

Before serving, garnish with fresh raspberries or any other desired toppings.