Preheat oven to 350°F and grease a 9" tart pan.
Combine melted butter, sugar, and graham cracker crumbs in a medium bowl. Stir until the ingredients become crumbly.
Press the crust into the tart pan and bake about 6-7 minutes.
While crust cools, make the chocolate ganache. Warm heavy cream in a sauce pan over medium heat. Let it simmer a few minutes, but do not let it boil!
Pour the warm cream over the chopped chocolate and cover for about three minutes.
Stir the now melted chocolate and cream together until well combined. Stir in the vanilla.
Pour the ganache into the cooled crust.
Let the tart cool completely, about 1 hour in the fridge.
Top with raspberries if desired.