Put the chocolate chip cookies in the bowl and chop: 10 sec. speed 7.

Gather on the bottom with the help of a spatula and add the melted butter, mix: 10 sec. speed. 4.

Cover the baking tray (diameter of 22 cm), possibly with a zipper, with parchment paper and transfer the mixture obtained by pressing carefully and compacting well with a spoon.

Bake in a preheated oven at 170°C for 10 minutes and let cool.

Melt the dark chocolate in a water bath or microwave oven and let it cool.

In the clean bowl, put the spreadable cheese, work: 1 min. speed 4.

Combine sour cream, eggs, sugar, bitter cocoa and vanilla, mix: 1 min. speed 4.

Remove the mixture well from the walls of the bowl with the help of a spatula, add the melted chocolate and mix again: 1 min. speed 4.

At this point, cover the outside of the pan with aluminum foil and transparent film, this is necessary because the cooking must be done in a water bath and since the tray has a hinged shape, no water should enter the pan.

Pour the cream obtained into the pan over the cookie base.

Place the tray with the cheesecake in a larger pan and pour boiling water into the outermost pan until you reach 2/3 of the inner pan.

Bake in a preheated oven at 170°C for about 50-60 minutes.

Let it cool in the oven turned off and with the door open for about an hour.

Then take it out of the oven and pass a knife around the cake (it will be used to keep the cake from cracking) to remove it from the pan.

Allow to cool completely at room temperature and refrigerate for at least 6 hours (preferably overnight).

Now you can remove the cheesecake from the pan and serve with a cascade of fresh raspberries... Buon appetito!