Measure out your graham cracker crumbs and place them into a 9”x13” dish. If using whole graham crackers or tea biscuits, place them into a bag and crush them up then pour them into the dish (I use the back of a spoon to hit and crush them).

Add the sugar and mix together.

Melt your butter either on the stove or in the microwave. Pour the butter on top of graham cracker crumbs and mix it together so that all of the crumbs are moistened.

Spread and form the crumbs into the dish shape making a nice even coating on the bottom of the pan.

Place into the fridge and let cool completely before using roughly about an hour.

Pour the heavy cream into a medium bowl and beat with your handheld mixer until stiff peaks are formed approximately 5 minutes.

Add your softened cream cheese, vanilla, and the 1/4 c. of granulated sugar. Beat on medium speed for 2 minutes until the sugar and cream cheese are mixed together with the whipped cream. Keep in the fridge until needed.

Remove your Graham cracker crust from the refrigerator making sure that it is completely cool.

Spoon the cream cheese filling on the crust and smooth it out evenly across the crust.

Take your washed and dried raspberries and sprinkle them across the top of the cheesecake. Then take the bar or either white or dark chocolate and grate it over the top of the cheesecake.

Keep in the fridge until ready to serve!