Chocolate Raspberry Pie with Peanut Butter Cookie Crust

This recipe is a spin on my Strawberry and Chocolate Cream Pie. I actually like the way the chocolate turned out better in this recipe, however I was not as crazy about the raspberry. Next time I will use this chocolate filling with the strawberry topping!

17.5 oz peanut butter cookie mix
1 cup cream cheese
1 cup dark chocolate chips
1/2 cup sour cream
1 1/2 cups raspberries
1/2 cup sugar
1/2 tsp vanilla
1 1/2 Tbsp corn starch mixed with 1/2 cup cold water

Preheat oven to 350 degrees. Mix cookie dough according to directions on package. Spray deep dish pie pan with nonstick cooking spray.

Press cookie dough into bottom of pie pan.

Bake for about 30 minutes, checking frequently. Let cool.

In a microwavable bowl place both the chocolate chips and cream cheese. Warm in microwave for 30 to 45 seconds, until softened enough to mix together.

Mix well then stir in the sour cream.

Spread over the PB cookie "crust".

In saucepan mix together raspberries, vanilla and sugar. Heat over medium heat until sugar is liquefied.

Slowly stir in water/corn starch mixture. Continue to stir until mixture is thick and bubbly. Pour over the chocolate.

Chill then serve and enjoy!