Preheat the oven to 200°C (180°C fan). Prepare and line a deep 20 cm (8-inch) springform cake tin.

Crush the Oreo cookies into fine crumbs using a food processor.

Stir the melted butter into the crumbs until evenly coated.

Firmly press the mixture into the base of the prepared tin.

Bake the crust for 10 minutes.

Reduce the oven temperature to 180°C (160°C fan) and allow the crust to cool slightly.

Melt the dark chocolate in short microwave bursts or over a double boiler. Let cool slightly.

Beat the cream cheese until smooth.

Add the eggs one at a time, mixing after each addition.

Add both sugars and mix until combined.

Stir in the cocoa powder and vanilla extract.

Fold in the cooled melted chocolate.

Add the double cream and mix until silky smooth.

Gently fold in the fresh raspberries without crushing them completely.

Pour the Raspberry Chocolate Cheesecake filling over the baked Oreo crust.

Bake for 35 minutes until the edges are set but the center still has a slight wobble.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Refrigerate for at least 6 hours, preferably overnight.

For the topping, gently melt the dark chocolate, milk chocolate, and double cream together until smooth.

Spread the chocolate ganache evenly over the chilled cheesecake.

Decorate with fresh raspberries, freeze-dried raspberries, and chocolate curls.

Chill for another hour before slicing and serving.