Preheat the oven to 325°F (160°C).
Combine chocolate cookie crumbs and melted butter in a bowl.
Press the crust mixture into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes and let it cool.
In a large bowl, beat cream cheese until smooth and creamy.
Add granulated sugar and mix until light and fluffy.
Incorporate eggs one at a time, mixing well after each addition.
Stir in sour cream, vanilla extract, and cornstarch until just combined.
Gently fold in fresh raspberries and chocolate chips.
Pour the cheesecake filling over the cooled crust and smooth the top.
Bake for 50-60 minutes or until the center is just set.
Turn off the oven and let the cheesecake cool with the door ajar for 1 hour.
Chill in the refrigerator for at least 4 hours, preferably overnight.
Garnish with additional fresh raspberries before serving.
