Make-Ahead Brownie Delight

Heat oven to 350F Grease bottom and sides of 9-inch springform pan.
Prepare brownies as directed on package, using oil, water and eggs.
Stir in chocolate chips.
Spread batter in greased pan.
Bake at 350F for 45-50 minutes or until center is almost set, Cool 1 hour or until completely cooled.
In large bowl, beat whipping cream until stiff peaks form.
In large bowl, combine cream cheese and powdered sugar; beat until smooth.
Stir in melted vanilla chips.
Fold in 1/3 of the whipped cream; fold in remaining whipped cream.
Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie.
Using decorating bag fitted with star tip (1/4 - 3/8 inch opening) pipe decorative border around edge of brownie making sure border doesn't touch side of pan.
Cover; refrigerate at least 2 hours.
Meanwhile, in food processor with metal blade or blender container, process raspberries with syrup until smooth.
Strain to remove seeds.
In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree.
Cool and stir over medium heat until mixture boils and thickens.
Cool to room temperature,.
About 1 hour before serving, arrange fresh raspberries over filling.
Refrigerate until serving time.
With sharp knife, loosen dessert from sides of pan; remove sides of pan.
Cut into wedges.
Serve with raspberry sauce.
Store in refrigerator.