Chocolate Raspberry Pie

From Taste of Home June/July 1998

1 unbaked pastry shell (9")
3 Tbsp sugar
1 Tbsp cornstarch
2 C fresh or frozen unsweetened raspberries, thawed
Filling:
1 (8oz) pkg cream cheese, softened
1/3 C sugar
1/2 tsp vanilla extract
1/2 C whipping cream, whipped
Topping:
2 squares (1oz each) semisweet chocolate
3 Tbsp butter or margarine

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire rack. In a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill at least 2 hours.