Chocolate Raspberry Pie

1 unbaked pastry shell -- (9 inch)
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries -- thawed

Filling:
1 8 ounce pkg. cream cheese -- softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream -- whipped

Topping:
2 squares semisweet chocolate -- (1 ounce each)
3 tablespoons butter or margarine

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil. Bake 5 minutes longer. Cool on a 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, bet cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for a least 1 hour. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.