Preheat the oven to 325°F (163°C) and line a baking pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
Bake the crust for 10 minutes, then remove from the oven and let cool.
In a large bowl, beat the cream cheese until smooth, then gradually add white chocolate and sugar.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Gently fold in the fresh raspberries, being careful not to crush them.
Pour the filling over the cooled crust and spread it evenly.
Bake for 25-30 minutes until the edges are set but the center still jiggly.
Let cool completely in the pan before refrigerating for at least 4 hours.
Use the parchment paper to lift the bars out of the pan and cut into squares.
