Black-Bottomed Raspberry Cheesecake Pie

• 1 (6 ounce) chocolate cookie pie crust
• 1 (3 ounce) package raspberry gelatin powder
• 1 14 cups boiling water
• 1 12 cups fresh raspberries
• 1 cup semi-sweet chocolate chips
• 1 ounce raspberry liqueur
• 1 (8 ounce) package cream cheese
• 1 cup powdered sugar

1. Place gelatin in a bowl, add water and stir until completely dissolved.
2. Stir in raspberries, refrigerate 1 hour or until slightly thickened.
3. Put chocolate chips and liqueur in a micowave safe bowl, microwave on HIGH 30 seconds, stir and repeat until chocolate is melted.
4. Spread chocolate over the cookie crumb crust.
5. Place cream cheese in a bowl, beat until smooth, add sugar and beat until smooth and thick.
6. Spread cream cheese over chocolate.
7. Pour the slightly thickened gelatin over the cream cheese.
8. Cover and chill at least 3 hours before serving.

chocolate cookie pie crust, raspberry gelatin powder, boiling water, fresh raspberries, semisweet chocolate chips, raspberry liqueur, cream cheese, powdered sugar

Taken from www.food.com/recipe/black-bottomed-raspberry-cheesecake-pie-85846 (may not work)