1Mix 6T sugar, 2T cornstarch and the raspberries in a saucepan, cook until sauce thickens and becomes cloudy. Cool and put in the pie shells.
2Mix the Cream cheese, 2/3 cup sugar and vanilla extract.
Mix well and then fold in the whipped cream.
Layer on top of the raspberry filling.
3Melt the 6T butter and 4 ounces of chocolate chips. (Don't use whipped butter)
Slightly cool then top the chilled pie with the chocolate mixture. Smooth with a flat spatula. This will harden as it cools.
Garnish with whipped cream.