Preheat the oven to 325F. Prepare a 9 or 10-inch springform pan: line with parchment paper and spray sides with non-stick spray.

In a small bowl, combine the cookie crumbs and melted butter; Stir until no dry crumbs remain. Alternatively, place the whole crackers into a food processor and pulse until fine crumbs form, about 1 minute. Pour in the melted butter and pulse again for 1 minute, until the crumbs are well coated. Transfer mixture into springform pan and use the back of a large spoon to press the crumb mixture into the bottom of the pan, creating a firm and even base. Sprinkle fresh raspberries and 1/2 cup caramel bites over the crust; set aside.

Attach the flat beater to your mixer and add the softened cream cheese into the mixer bowl. Beat the cream cheese for 5-8 minutes, scraping down the sides of the bowl often, until the cream cheese is light and fluffy. Add in the sour cream, vanilla, eggs and sugar and continue beating for another 5 minutes until no clumps remain! Stop and scrape down the sides of the bowl often.

Meanwhile, melt the chocolate chips in microwave or over a double boiler. Add the melted chocolate into the cream cheese batter and beat until the chocolate is incorporated, about 1 minute. Fold in 1/2 cup of caramel bites into the batter. Let the cheesecake batter stand for 10 to 15 minutes to allow any trapped air bubbles to rise to the top; tap sides of bowl if necessary. Pour the chocolate batter over the prepared crust and use a flat spatula to even off the top.

Bake in the preheated oven at 325F for 40 minutes, then turn the oven temperature down to 300F and bake for an additional 40 to 50 minutes. The center should be set on top but still wobbly on the inside. Turn the oven off and crack open the oven door a few inches; let the cake cool in the oven with the door ajar for 1 hour. Then, remove the cheesecake from oven and let it cool for a few more hours at room temperature. Place the cooled cheesecake into refrigerator overnight to set completely.

The next day, run a flat spatula along the edge of the pan to release the cake from the form, then gently lift the form off the cake. If desired, transfer the cheesecake onto a cake stand. Arrange fresh raspberries over the top of the cake. Melt a few tablespoons of chocolate and place into a ziplock bag, cut off a corner and drizzle chocolate of the top for extra garnish. You can also drizzle the top with caramel sauce. Keep cheesecake refrigerated and remove 30 minutes before serving.