Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes, then remove and let cool.

Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, melted dark chocolate, rose water, and vanilla extract. Mix until fully incorporated.

Add Eggs

Add the eggs one at a time, mixing on low speed until just blended. Do not overmix.

Swirl in Raspberry Puree

Pour the cheesecake filling over the cooled crust. Drop spoonfuls of raspberry puree on top and use a knife to gently swirl it into the cheesecake.

Bake the Cheesecake

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool at room temperature.

Chill and Serve

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, sprinkle the top with coconut flakes.