Place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering water until melted. Allow to cool slightly.
In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
To make the base, place your Oat Crunch under a kitchen towel and hammer with a rolling pin. Then place into a clean bowl and rub in the butter until it reaches a sticky texture. Place the Oat Crunch base at the bottom of a circular shaped dish. Spoon the mixture on top of the granola base and place in the fridge to set for 8-24 hours.