Preheat your oven to 325°F (163°C). Place chocolate cookies into a food processor and pulse them into fine crumbs. Combine these crumbs with melted butter until evenly moistened. Line a muffin tin with cupcake liners and press the cookie mixture into the bottom of each liner to form a crust.

In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2-3 minutes with an electric mixer. Incorporate the eggs one at a time, mixing well after each addition. Gently fold in the fresh raspberries.

Spoon the filling over the prepared chocolate crusts in the muffin tin, filling each liner about 3/4 full. Bake for 20-25 minutes, or until the filling is set around the edges but slightly jiggly in the center.

Remove the muffin tin from the oven and allow the bites to cool at room temperature for about 15-20 minutes. Transfer them to the refrigerator to chill for at least 2 hours.

Remove the bites from the muffin tin, carefully peeling away the cupcake liners. Arrange them on a platter and garnish with additional fresh raspberries and powdered sugar.