1 1/4 c. graham cracker crumbs
1/2 c. melted butter
1/4 c. sugar
2 c. powdered sugar
1/4 c. softened butter
3 oz. cream cheese
1 tsp. vanilla
1/2 c. raspberry jam
1 oz. baking chocolate, melted

Mix and pat first 3 ingredients in 9x9 pan. Refrigerate for 15 minutes. Beat powdered sugar, butter, cheese and vanilla until fluffy. Spread onto crust. Refrigerate until firm. Spread raspberry jam over cheese filling. Drizzle chocolate across the jam in ribbons. Refrigerate.