Chocolate Cranberry Raspberry Cream Cheese Pie
1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
1/2 cup whipping cream
1 cup semisweet chocolate chips
1 cup white chips
1 pkg. (8 oz.) cream cheese, softened
2 tablespoons orange juice
2 teaspoons freshly grated lemon peel
1 bag (12 oz.) fresh or frozen cranberries
1 cup sugar
1/2 cup water
Heat oven to 375º F. Mix together graham-cracker crumbs, butter and sugar in medium bowl until combined. Press the mixture firmly onto the bottom and sides of a 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool on a wire rack.
Heat cream in a small saucepan over medium heat just to a boil. Remove from heat; add the chocolate chips. Whisk until the chocolate is melted and the mixture is smooth. Spread onto bottom of the crust. Cover; refrigerate 1-1/2 hours or until chocolate is slightly firm.
Place white chips in a small microwave-safe bowl. Microwave at high 1 minute; stir. If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
Beat cream cheese in a large bowl until smooth. Add melted white chips, orange juice and lemon peel, beating until smooth. Spread the mixture evenly over the chocolate layer. Refrigerate 2 hours or until firm.
Meanwhile, prepare Cranberry Topping: Stir together cranberries, sugar and water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Continue to cook, uncovered, stirring often, about 3 to 5 minutes or until the berries have popped. Remove from the heat and cool. Cover; refrigerate until ready to use.
To serve, spoon topping over each serving of pie.