Preheat your oven to 375°F (190°C). In a mixing bowl, combine graham cracker crumbs with melted butter until well-coated. Press this mixture firmly into the bottom of a greased 9-inch springform pan, ensuring an even layer. Bake for 8-10 minutes until lightly browned and fragrant. Once done, remove from the oven and allow the crust to cool completely before adding the filling.

In a small saucepan, combine unflavored gelatin with cold water and let it sit for 1 minute to bloom. Gently heat the mixture over low heat, stirring until the gelatin fully dissolves. Once dissolved, remove from heat, then stir in semisweet chocolate until completely melted and smooth. Set this chocolate mixture aside to cool slightly while you prepare the cream cheese mixture.

In a large mixing bowl, beat together fat-free cream cheese, your chosen sugar substitute, and sugar until smooth and creamy. Gradually pour in the cooled chocolate-gelatin mixture, stirring continuously to combine. Then, add the baking cocoa and vanilla extract, mixing until the entire filling is well incorporated and silky.

Carefully pour the chocolate filling into the cooled crust, spreading it evenly. Place the cheesecake in the refrigerator to set for about 2-3 hours.

Once the cheesecake has set, remove it from the refrigerator. Use a knife to gently loosen the edges of the cheesecake from the pan before unlocking and removing the springform. Top with fresh raspberries, arranging them beautifully on the surface.