Place The mixing bowl and beaters in the freezer for 10 minutes.
Place the chocolate chips and ½ cup heavy whipping cream in a sauce pan. Cook over medium heat until chocolate is melted. Set aside.
Whip heavy whipping cream in the cold bowl with the cold beaters until reaches stiff peak. Don't over mix. Set aside.
In another bowl, mix cream cheese and sugar well until sugar is dissolved.
Gently fold in the whipped cream into the cream cheese mixture.
Gently fold in the chocolate mixture util it's completely incorporated.
Pour the mixture into the crust and place in the fridge overnight.
Top with cool whip and raspberries before serving.