Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the sour cream, vanilla extract, and mix until combined. Add the eggs one at a time, mixing well after each addition.

Add Fudge

Pour half of the cheesecake batter into the prepared crust. Drizzle half of the chocolate fudge sauce over it, then top with the remaining cheesecake batter. Swirl the rest of the fudge sauce into the batter with a knife.

Bake the Cheesecake

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Chill the Cheesecake

After the cheesecake has cooled, refrigerate for at least 4 hours or overnight for best results.

Add Toppings

Before serving, drizzle the caramel sauce over the top, sprinkle with chopped pecans, and garnish with fresh raspberries.