Preheat your oven to 350°F (175°C). In a mixing bowl, crush the chocolate cookies until fine crumbs form, then combine with melted butter until well mixed.

Press this mixture firmly into the bottom of muffin tins lined with paper liners. Bake for 10 minutes until the crust is set and fragrant, then remove and let cool.

In a large bowl, blend softened cream cheese, cottage cheese, and melted dark chocolate using a hand mixer on medium speed until smooth and creamy. If desired, fold in a splash of vanilla extract.

In another small bowl, mash the fresh or thawed raspberries with a fork until pureed but slightly chunky. Set aside some puree for garnishing later.

Fold the raspberry mixture into the cheesecake filling to create a marbled effect without fully blending.

Spoon the cheesecake mixture into the cooled crusts, filling each muffin cup nearly to the top. Bake for 23 minutes. The centers should still be slightly wobbly.

Allow them to cool at room temperature for about 30 minutes. Once cooled, refrigerate the cheesecakes for at least 2 hours.

Carefully remove the Mini Dark Chocolate Raspberry Cheesecakes from the muffin tins. Serve cold, garnished with remaining raspberry puree.