• 1 unbaked 9-in. pastry shell
  
• 3 tbsp. sugar
  
• 1 tbsp. corn starch
  
• 2 cups unsweetened fresh or frozen raspberries
  
  

FILLING:

• 1 (8 ounce) pkg cream cheese, softened
  
• 1/3 cup sugar
  
• 1/2 tsp vanilla extract
  
• 1/2 cup whipping cream, whipped
  

TOPPING:

• 2 ounce semi-sweet chocolate
  
• 3 tbsp. butter

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake for 5 minutes longer. Cool on a wire rack.

In a saucepan, combine sugar, and corn starch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat and cool for 15 minutes. Spread into pastry shell and refridgerate.

In mixing bowl, beat cream cheese, sugar and vanilla extract until fluffy. Fold in the whipped cream. Carefully spread over the raspberry layer. Cover and refrigerate for at least one hour.

For topping, melt chocolate and butter; cool for 4 - 5 minutes.

Pour over center of the filling leaving some of the filling on edge uncovered.

Cover and chill for at least 2 hours.

Store in refrigerator.