Preheat your oven to 325°F (160°C). In a food processor, finely crush chocolate cookies until they resemble fine crumbs.

Combine these crumbs with melted butter until well mixed. Line a muffin tin with cupcake liners.

Press the cookie mixture firmly into the bottoms of each liner to create a solid crust.

In a mixing bowl, beat room-temperature cream cheese with sugar until smooth and creamy.

Add the eggs one at a time, blending gently until fully incorporated and lump-free.

Fold in fresh raspberries carefully to ensure even distribution.

Spoon the cheesecake filling into the prepared crusts, filling each about three-quarters full.

Place the muffin tin in the preheated oven and bake for 25 minutes, or until set but slightly jiggly in the center.

Remove the muffin tin from the oven and cool at room temperature for approximately 15 minutes.

Transfer them to the refrigerator and chill for at least 2 hours.

Carefully remove the cheesecake bites from the muffin tin using the liners.

Serve chilled, garnished with extra raspberries and a light dusting of powdered sugar.