9" pie crust, unfilled one-crust baked

FILLING:

6 oz. semi-sweet chocolate
2 tbsp. butter
1/4 c. powdered sugar
8 oz. pkg. cream cheese
21 oz. can cherry pie filling

TOPPING:

1 c. whipping cream, whipped
1 oz. semi-sweet chocolate, grated

In small saucepan, melt 6 ounce chocolate and butter over low heat, stirring constantly; remove from heat. In small bowl, beat powdered sugar and cream cheese. Stir in melted chocolate mixture, beat until smooth. Add 1 cup pie filling. Blend gently. Set aside remaining pie filling. Spread mixture evenly into cooled crust. Refrigerate 1 hour.

In small bowl, combine topping ingredients. Spread evenly over cooled chocolate layer. Spoon remaining pie filling in a band around outer edge of tart. Can also make it in 9 x 13 with graham cracker crust. Double the recipe for filling and topping.