1 (9-inch) chocolate cookie crust
3 tablespoons granulated sugar
1 tablespoon cornstarch
2 cups fresh or frozen raspberries, thawed

Filling
8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup Cool Whip

Topping
2 (1 ounce) squares semisweet chocolate
1 tablespoon dark corn syrup
1 tablespoon soft butter
2 tablespoons half-and-half
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar

In a saucepan, combine sugar and cornstarch. Stir in raspberries. Bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from heat; cool for 15 minutes.

Spread raspberry mixture into crust; refrigerate.

In a mixing bowl, beat ream cheese, sugar and vanilla extract until fluffy. Fold in Cool Whip. Carefully spread over raspberry layer. Refrigerate at least 1 hour.

Melt chocolate; add corn syrup, butter, half-and-half, vanilla extract and sugar. Cool for 1 to 2 minutes. Pour over filling. Chill at least 2 hours.

Yields 6-8 servings.