Line the bottom and sides of a 9-inch springform pan with wax paper. Stir together the Oreo crumbs and melted butter and press into the bottom of the greased pan. Refrigerate while making the filling.

Heat the cream until scalding (just under boiling) and pour over the chopped chocolate. Let sit for 2 minutes before whisking until smooth. Let cool to room temperature.

Place the softened cream cheese, sugar, and vanilla in a mixing bowl and start beating on low speed increasing to high until the mixture is smooth. Add the cooled chocolate and cream mixture and continue beating until smooth. Increase the speed to high and beat for 1 minute or until fluffy.

Spread filling over top of the prepared crust and arrange the fresh raspberries on top. Refrigerate for 4 hours before serving with whipped cream and chocolate shavings or chocolate sauce. Enjoy!