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Melt the chocolate chips in a small saucepan on the stove over medium-low heat. Alternately, you can melt them in the microwave, stirring about every 20 seconds.
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Blend 8 oz. cream cheese and sugar in a mixer. Slowly pour the melted chocolate into the mixer while blending on low speed.
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Once everything is mixed well, pour the chocolate mixture into the baked pie crust.
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In another mixing bowl (or after cleaning the one you were just using), put 4 oz. cream cheese with 1/2 cup of the heavy whipping cream. Whip until the lumps are almost gone.
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Add the rest of the heavy whipping cream along with the raspberry Jello powder. Whip until stiff peaks form.
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Gently fold in the raspberries.
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Spoon over the chocolate crust and refrigerate for several hours.
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Just before serving, top with whipped cream, raspberries, and grated chocolate or chocolate curls.