1In a small bowl, beat the cream cheese & vanilla until blended & light. Set aside.
2In a separate chilled bowl, whip the cream until it doubles in volume. Continue beating on high speed while adding the sugar a little at a time. Add the cream cheese mixture & beat briefly, or just until combined.
3Pour the mixture into the piecrust & cover with berries. Drizzle with the melted chocolate. Refrigerate, uncovered, for at least 4 hours before serving. Makes 6-8 servings.