CRUST:

15 oz. pkg. Pillsbury all-ready pie crust
1 tsp. flour

Preheat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using ungreased 10-inch springform pan. Generously prick sides and bottom of crust with fork. Bake 7 minutes until very lightly browned; cool completely.

FILLING:

10 oz. pkg. frozen raspberries, thawed
1 tbsp. cornstarch
1 tbsp. sugar
1 c. fresh raspberries, optional
1/2 c. butter, softened
1/3 c. sugar
2/3 c. white chocolate chips, melted
2 eggs

Puree frozen thawed raspberries in blender or food processor; strain and discard seeds. In small saucepan combine cornstarch and 1 tablespoon sugar. Gradually add raspberry puree. Cook over low heat until thickened, stirring constantly. Cool; spread over crust.

OPTIONAL: Arrange fresh raspberries over raspberry layer; refrigerate.

In small bowl beat butter and 1/3 cup sugar until light and fluffy. Gradually add melted white chocolate, beating constantly. Add eggs one at a time, beating 3 minutes after each addition.

Pour over raspberries, refrigerate until set.

TOP:

2 sq. semi-sweet chocolate
2 tbsp. butter

In small saucepan over low heat melt chocolate and butter. Carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours. To serve, let stand at room temperature about 30 minutes. Serves 10.