4 oz. semi-sweet chocolate
2 tbsp. milk
1 (8 oz.) pkg. cream cheese, soft
3 tbsp. sugar
1/3 c. Grand Marnier
1 3/4 c. whipping cream, whipped
2 (10 oz.) pkg. frozen raspberries, thawed and drained
1/4 c. Grand Marnier
1 c. whipping cream, whipped
2 oz. semi-sweet chocolate, grated
1 (9-inch) graham cracker crust

Combine 4 ounces chocolate and milk in small saucepan over very low heat. Stir until chocolate melts, 1 to 2 minutes. Cool. Beat cream cheese and sugar until smooth and well mixed, 2 to 3 minutes. Add 1/3 cup Grand Marnier and cooled chocolate mixture and blend well. Gently fold in whipped cream. Spoon into crust. Cover and refrigerate at least 2 hours or overnight.

Combine raspberries and Grand Marnier in food processor and puree. Strain into small bowl to eliminate seeds. Chill at least 2 hours or overnight. Just before serving, pipe rosettes of whipped cream around outside edge of pie. Sprinkle with grated chocolate. Pass sauce separately.