1. In a food processor, pulse chocolate cookies into fine crumbs.

2. Add melted butter and blend until combined.

3. Press mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 20 minutes.

4. In a small saucepan, heat 1/2 cup of heavy cream until just simmering.

5. Pour hot cream over chocolate chips in a bowl; let sit for 1 minute, then stir until smooth to create a ganache. Let cool slightly.

6. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

7. Gradually mix in the cooled chocolate ganache until well combined.

8. Whip remaining 1/2 cup of heavy cream to soft peaks, then gently fold into the chocolate mixture.

9. Spread half of the filling over the chilled crust, top with raspberries, then spread the remaining filling evenly over top.

10. Refrigerate for at least 4 hours or until set.

11. Garnish with fresh raspberries, chocolate shavings, or whipped cream before serving.