Preheat oven to 450 degrees F. Bake a 9-inch pastry shell (store bought or your favorite recipe) with a double thickness of heavy-duty foil wrapped tightly over the top of the crust for 8 minutes. Remove foil and continue baking for 5 minutes or until lightly browned. Remove from oven and set crust aside to cool on a wood or wire rack.

In a medium saucepan combine the raspberries, sugar and cornstarch. Cook over medium heat stirring frequently. Bring mixture to a boil and cook for 2 more minutes stirring constantly. Remove from heat and allow the raspberry mixture to cool for 15 minutes. Spread raspberries into the baked pie shell and refrigerate while preparing the cream cheese layer.

Beat whipping cream in a small mixing bowl until stiff. Set aside.

In another small bowl combine the cream cheese, vanilla and sugar. Beat until fluffy. Fold in the whipped cream and carefully spread this over the raspberry layer. Cover and refrigerate at least 1 hour.

Melt chocolate and butter together in the microwave on 50% power for 30 seconds. Stir and repeat for an additional 30 seconds if needed or until all chocolate and butter is melted. Cool for 5 minutes. Pour over filling and chill covered pie for at least 2 hours before serving. Store pie in the refrigerator.

(Adapted from a recipe onFood.com).